13 Retro Desserts That Are Still Crowd-Pleasers Today

Nothing beats the charm of old-school desserts that have been around for generations. These timeless treats have a way of making people smile, no matter the occasion. While food fads may come and go, some desserts stick around because they’re just too good to forget.

Baked Alaska

Baked Alaska is a show-stopping dessert featuring layers of sponge cake, ice cream, and a toasted meringue exterior. To prepare, start with a 9-inch round sponge cake as the base. Top the cake with 1 quart of your preferred ice cream, molding it into a dome shape. Freeze until firm. For the meringue, beat 4 egg whites with 1 cup of sugar until stiff peaks form. Cover the ice cream and cake with the meringue, ensuring it’s sealed completely. Bake in a preheated 500°F (260°C) oven for 3-5 minutes, or until the meringue is golden brown. Serve immediately.

Banana Pudding

Banana pudding is a classic Southern dessert that layers vanilla wafers, sliced bananas, and creamy vanilla pudding. To make it, you’ll need 1 (5-ounce) package of instant vanilla pudding mix, 3 cups of cold milk, 1 (14-ounce) can of sweetened condensed milk, 1 tablespoon of vanilla extract, 3 cups of heavy cream, 1 (12-ounce) box of vanilla wafers, and 4 cups of sliced ripe bananas. First, whisk together the pudding mix and cold milk until smooth, then blend in the sweetened condensed milk and vanilla extract. In a separate bowl, whip the heavy cream to stiff peaks and fold it into the pudding mixture. In a large serving dish, layer vanilla wafers, sliced bananas, and the pudding mixture, repeating the layers and finishing with pudding on top. Refrigerate for at least 4 hours before serving to allow the flavors to meld.

Peach Cobbler

Peach cobbler is a comforting dessert combining sweet, juicy peaches with a tender biscuit topping. To prepare, you’ll need 4 cups of peeled and sliced peaches, 1 cup of granulated sugar, 1/2 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1 tablespoon of lemon juice, 2 teaspoons of cornstarch, 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 6 tablespoons of unsalted butter (cold and diced), and 1/4 cup of boiling water. Preheat your oven to 425°F (220°C). In a large bowl, combine the peaches, sugars, cinnamon, nutmeg, lemon juice, and cornstarch, then transfer the mixture to a 9×13-inch baking dish. For the topping, mix the flour, sugar, baking powder, and salt, then cut in the cold butter until the mixture resembles coarse crumbs. Stir in the boiling water until just combined, and drop spoonfuls of the topping over the peach filling. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. Serve warm, optionally with vanilla ice cream.

Chiffon Cake

Chiffon cake is a light and airy dessert that combines the richness of a butter cake with the fluffiness of a sponge cake. To make it, you’ll need 2 1/4 cups of cake flour, 1 1/2 cups of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/2 cup of vegetable oil, 7 large egg yolks, 3/4 cup of water, 2 teaspoons of vanilla extract, 7 large egg whites, and 1/2 teaspoon of cream of tartar. Preheat your oven to 325°F (163°C). In a large bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center and add the oil, egg yolks, water, and vanilla extract, then beat until smooth. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the batter until just blended. Pour the batter into an ungreased 10-inch tube pan and bake for 55 minutes, then increase the temperature to 350°F (177°C) and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean. Invert the pan to cool completely before removing the cake.

Grasshopper Pie

Grasshopper pie is a retro, no-bake dessert known for its vibrant green color and refreshing mint flavor. To prepare, you’ll need 24 chocolate sandwich cookies (crushed), 1/4 cup of melted butter, 1 cup of heavy whipping cream, 1 (10-ounce) package of marshmallows, 1/4 cup of crème de menthe liqueur, and 2 tablespoons of crème de cacao liqueur. First, mix the crushed cookies with melted butter and press into a 9-inch pie dish to form the crust. In a saucepan over low heat, melt the marshmallows with the crème de menthe and crème de cacao, stirring until smooth. Let the mixture cool to room temperature. Whip the heavy cream to stiff peaks and fold into the cooled marshmallow mixture. Pour the filling into the prepared crust and refrigerate for at least 4 hours, or until set. Garnish with additional whipped cream and chocolate shavings if desired.

Bananas Foster

Bananas Foster is a flambéed dessert that pairs caramelized bananas with rum sauce and vanilla ice cream. You’ll need 1/4 cup of unsalted butter, 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, 4 ripe bananas (sliced lengthwise), 1/4 cup of dark rum, and vanilla ice cream for serving. Melt the butter in a skillet over medium heat, then stir in the sugar and cinnamon until combined. Add the bananas and cook until caramelized, about 2 minutes per side. Carefully pour the rum over the bananas, then ignite with a long lighter and let the flames subside. Serve immediately over vanilla ice cream.

German Chocolate Cake

German chocolate cake is a rich, layered treat filled with coconut-pecan frosting. To make it, prepare a batter using 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1/4 cup of unsweetened cocoa powder, 1/2 cup of unsalted butter, 1 cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of buttermilk. Bake in three 9-inch round cake pans at 350°F (175°C) for about 30 minutes. For the frosting, cook 1 cup of evaporated milk, 1 cup of granulated sugar, 3 egg yolks, 1/2 cup of butter, and 1 teaspoon of vanilla over medium heat until thickened. Stir in 1 1/3 cups of flaked coconut and 1 cup of chopped pecans, then cool before layering and frosting the cake.

Coconut Cake

Coconut cake is a moist, tropical-flavored dessert perfect for celebrations. To make it, you’ll need 2 3/4 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1 cup of unsalted butter, 2 cups of sugar, 4 large eggs, 1 teaspoon of coconut extract, 1 cup of coconut milk, and 1 1/2 cups of shredded coconut. Cream the butter and sugar, then mix in the eggs one at a time, followed by the coconut extract. Alternate adding the dry ingredients and coconut milk to form a smooth batter. Divide the batter between two 9-inch pans, bake at 350°F (175°C) for 25-30 minutes, then cool and frost with cream cheese or buttercream frosting topped with shredded coconut.

Chocolate Eclair Cake

This no-bake dessert features layers of graham crackers, vanilla pudding, and a rich chocolate topping. Combine 2 (3.5-ounce) packages of vanilla pudding mix, 3 cups of cold milk, and 1 (8-ounce) container of whipped topping until smooth. In a 9×13-inch dish, layer graham crackers and pudding mixture, repeating until you reach the top. For the topping, melt 1/3 cup of unsweetened cocoa powder, 1 cup of granulated sugar, 1/4 cup of milk, and 1/4 cup of butter together, then pour over the cake. Chill in the refrigerator for at least 4 hours before serving to allow the layers to set.

Divinity Candy

Divinity is a fluffy, marshmallow-like candy made with egg whites and sugar. You’ll need 2 cups of granulated sugar, 1/2 cup of light corn syrup, 1/4 cup of water, 2 large egg whites, 1/8 teaspoon of salt, and 1/2 teaspoon of vanilla extract. Boil the sugar, corn syrup, and water to 250°F (hard-ball stage). In a separate bowl, beat the egg whites and salt to stiff peaks, then slowly pour in the hot syrup while mixing. Add vanilla and beat until the mixture holds its shape. Drop spoonfuls onto parchment paper to cool and set.

Lamingtons

Lamingtons are Australian sponge cake squares coated in chocolate icing and desiccated coconut. To make, prepare a sponge cake using 1 cup of sugar, 2 eggs, 1/2 cup of milk, 2 cups of self-rising flour, and 1/2 cup of butter. Once baked and cooled, cut the cake into squares. Dip each square into a mixture of 2 cups of powdered sugar, 1/4 cup of cocoa powder, 1/2 cup of milk, and 2 tablespoons of melted butter. Coat with desiccated coconut and set on a wire rack to dry.

Ice Cream Sandwich

This nostalgic dessert pairs soft cookies with creamy ice cream for a handheld treat. Use 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 cup of unsalted butter, 1/2 cup of sugar, 1/2 cup of brown sugar, 1 large egg, and 1 teaspoon of vanilla extract to bake cookies. Scoop 1/4 cup of your favorite ice cream onto one cookie, then top with another to form a sandwich. Wrap each sandwich in parchment paper and freeze for 1 hour before serving. These are endlessly customizable with different ice cream and cookie flavors.

Magic Bars

Magic bars are layered dessert bars made with a graham cracker crust and a variety of toppings. Start with 1 1/2 cups of crushed graham crackers mixed with 1/2 cup of melted butter, pressing it into a 9×13-inch pan. Layer 1 cup of semi-sweet chocolate chips, 1 cup of butterscotch chips, 1 cup of shredded coconut, and 1 cup of chopped nuts. Drizzle 1 (14-ounce) can of sweetened condensed milk over the top. Bake at 350°F (175°C) for 25-30 minutes, then cool and slice into bars.

This article originally appeared on RetailShout.

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