Get Ready to Groove: 15 Iconic 70s Dessert Recipes Your Friends Will Absolutely Beg You to Make Again!

Step into a sugar-filled, bell-bottomed time warp as we embark on a delightful exploration of the groovy desserts that truly defined the 1970s. This was a decade where sweet creations didn’t just appear on the scene; they grooved their way onto tables, inspired by a vibrant mix of culinary creativity and the infectious energy of disco fever. Forget subtle sips and tiny tastes – the ’70s were all about making a statement with dessert.

Indeed, as the world continues its culinary evolution and trends shift, we’ve seen dessert lovers find countless creative ways to make their sweet treats more flexible and adaptable. While recent decades have leaned towards health-conscious options like gluten-free brownies and keto cheesecakes, the 1970s were a glorious rebellion of unapologetically rich treats, bold flavors, and vibrant presentations. These were the desserts that didn’t just satisfy a sweet tooth; they brought people together at dinner parties and family gatherings, becoming central to the social fabric of the era.

So, while you might instantly recall the ’70s for its bell bottoms, tie-dye, and undeniable hippie vibes, something equally exciting was bubbling up in kitchens across the country: a magnificent wave of yummy desserts. We’re here to give you an exclusive peek inside this sweet revolution, introducing you to 15 iconic treats that will not only make you wish for a full-blown 1970s comeback but also have you rushing to grab your apron and ingredients to recreate these nostalgic delights yourself. Get ready to fall in love with retro desserts all over again!

1. **Chiffon Pie**Chiffon pies were, without a doubt, the epitome of dessert sophistication during the swinging seventies. These magnificent pies had a way of tantalizing taste buds with their incredibly airy texture and a stunning array of bold flavors, from zesty lemon to deep, decadent chocolate. Each bite was a delightful cloud of sweetness, a true testament to the era’s desire for elegant yet approachable desserts.

The true magic behind these ethereal pies lay in their secret ingredient: a masterful mix of egg whites, beaten into submission to create that perfect, almost mousse-like consistency. This delicate balance of ingredients transformed a simple pie into something truly special, setting it apart from denser, more traditional options. It was a dessert that felt light, yet utterly satisfying, leaving a lasting impression.

Often crowned with a generous, cloud-like dollop of whipped cream, chiffon pies weren’t just a gastronomic treat; they were a visual spectacle. Their tall, proud stature and pristine appearance made them a showstopper on any dessert table, embodying a certain kind of ’70s elegance that was both glamorous and inviting. They represented a delightful blend of simplicity in concept and impressive execution, making them a favorite for home bakers looking to dazzle their guests.

Pumpkin Chiffon Pie

This recipe crafts a delicate Pumpkin Chiffon Pie using fresh butternut squash for a richer flavor. It features a creamy, spiced pumpkin base lightened with a stable Swiss meringue, all set in a flaky, blind-baked pie crust. Topped with brown sugar whipped cream, it offers an elegant, airy alternative to traditional pumpkin pie, perfect for any festive occasion.

Print Recipe Pin Recipe

Total Time 6 hours hrs 40 minutes mins

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 1759.8 kcal

Equipment

• 1 Medium Saucepan For cooking the pumpkin base
• 1 Stand Mixer or Hand Mixer Essential for whipping the Swiss meringue and whipped cream
• 1 Heatproof Bowl For preparing the Swiss meringue over a double boiler
• 1 9-inch Pie plate For assembling the pie
• 1 Rubber Spatula For gentle folding of meringue

Ingredients

  

Main

• For the Pumpkin Base:
• One 7-inch butternut squash 1 1/2 pounds; 680g, halved lengthwise and seeded (see note)
• 1/4 cup 60ml water
• One 1/4-ounce envelope about 2 1/2 teaspoons; 7g unflavored gelatin (see note)
• 3 large egg yolks
• 1/2 cup 3 1/2 ounces; 100g granulated sugar
• 1/2 cup 115ml whole milk
• 1/2 teaspoon ground cinnamon plus more for garnish
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon 5ml vanilla extract
• For the Swiss Meringue See Note:
• 6 large egg whites
• 9 ounces granulated sugar 1 1/4 cups plus 1 tablespoon; 255g
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• To Assemble:
• 1/2 recipe Old-Fashioned Flaky Pie Dough blind-baked
• Brown Sugar Whipped Cream for topping

Instructions

 

• Roast or steam butternut squash until very tender, then scoop out the flesh and puree until smooth. Set aside.
• In a small bowl, sprinkle gelatin over 1/4 cup water and let bloom for 5-10 minutes.
• In a medium saucepan, whisk egg yolks, granulated sugar, whole milk, cinnamon, ginger, and nutmeg until well combined. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 170°F/77°C).
• Remove from heat, stir in the bloomed gelatin and vanilla extract until dissolved. Add the pureed butternut squash and mix well. Transfer to a clean bowl and cool completely, stirring occasionally, until slightly thickened but still pourable.
• For the Swiss Meringue, combine egg whites, 9 ounces granulated sugar, cream of tartar, and salt in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the sugar is fully dissolved and the mixture is warm to the touch (about 160°F/71°C).
• Remove the bowl from heat and immediately whip with an electric mixer on high speed until stiff, glossy peaks form and the bowl is completely cool to the touch.
• Gently fold one-third of the Swiss meringue into the cooled pumpkin base to lighten it. Then, carefully fold in the remaining meringue until no streaks remain.
• Pour the pumpkin chiffon mixture into the blind-baked pie crust, spreading evenly.
• Refrigerate the pie for at least 4 to 6 hours, or preferably overnight, until thoroughly set.
• Just before serving, top the chilled pie with Brown Sugar Whipped Cream and garnish with a sprinkle of ground cinnamon.

Notes

For optimal flavor, roast the butternut squash instead of boiling or steaming; this concentrates its natural sweetness and deepens its color. Ensure gelatin is fully bloomed in the cold water before incorporating into the warm pumpkin base to prevent lumps. When making the Swiss meringue, heat egg whites and sugar over a double boiler until the sugar is completely dissolved before whipping to a stiff, glossy peak – this creates a stable, airy structure for the chiffon. Allow ample chilling time, at least 4-6 hours, for the pie to set properly, ensuring a clean slice and firm texture. A perfectly blind-baked crust is critical to avoid a soggy bottom.

Get this recipe >>

2. **Gelatin Mold**Ah, the gelatin mold – a dessert that continues to spark debate: was it a culinary masterpiece or perhaps a delightfully wobbly nightmare? Regardless of your stance, these psychedelic jellies were an undeniable staple of the ’70s, making a vibrant appearance at virtually every potluck, family gathering, and backyard barbecue across the nation. They were the ultimate conversation starter, often evoking a mix of awe and amusement.

What truly made these molds iconic were their vibrant, often neon, colors, frequently featuring bits of fruit daringly trapped within their translucent depths. This audacious combination made them both a visual spectacle and a delightful textural enigma, offering a playful jiggle with every spoonful. Crafted in an array of fanciful shapes – from intricate spirals to towering turrets – these desserts provided a sweet, sometimes bizarre, but always memorable ending to a meal.

Beyond their aesthetic appeal, gelatin molds perfectly captured the ’70s spirit of playful experimentation in the kitchen. They weren’t meant to be taken too seriously; rather, they encouraged both the cook and the diner to embrace a sense of fun and whimsy. This quirky little salad, as it was sometimes considered, didn’t pretend to be healthy, but it certainly brought smiles and a touch of groovy retro charm to any occasion.

Milk Strawberry Jell-O Mold Bundt recipes

This recipe creates a stunning layered Jell-O Bundt mold, combining vibrant strawberry Jell-O with a creamy, milky gelatin layer. It’s a refreshing, visually appealing dessert perfect for gatherings, requiring careful layering and sufficient chilling to achieve its distinct striped effect.

Print Recipe Pin Recipe

Total Time 4 hours hrs 20 minutes mins

Course Breakfast

Cuisine british

Servings 12 people

Calories 4153.1 kcal

Equipment

• 2 Large Mixing Bowls For Jell-O and cream cheese mixtures
• 1 Whisk For smooth incorporation of ingredients
• 1 Measuring Cups/Spoons For accurate ingredient measurement
• 1 Bundt Pan For molding the Jell-O dessert
• 1 Saucepan or Microwave-safe Bowl For dissolving gelatin

Ingredients

  

Main

• 6 oz 170g Strawberry Jell-O
• 2 cups boiling hot water
• 2 cups cold water
• 3 tbsp 30g powdered gelatin
• 1 cup cold water
• 8 oz 227g cream cheese
• 1 can 14oz/397g sweetened condensed milk
• 1 can 12oz/354ml evaporated milk
• 1 cup 250ml heavy cream or full fat milk
• 1/2 cup fresh strawberries

Instructions

 

• In a large bowl, dissolve strawberry Jell-O in 2 cups boiling hot water. Stir until fully dissolved, then add 2 cups cold water. Set aside to cool slightly.
• In a small bowl, sprinkle powdered gelatin over 1 cup cold water and let it bloom for 5-10 minutes.
• In another large bowl, beat softened cream cheese until smooth. Gradually whisk in sweetened condensed milk, evaporated milk, and heavy cream (or full-fat milk) until well combined.
• Gently heat the bloomed gelatin (microwave for 15-20 seconds or over a double boiler) until fully dissolved and clear, stirring constantly. Do not boil.
• Slowly stream the dissolved gelatin into the cream cheese mixture, whisking continuously until thoroughly incorporated.
• Pour about half of the cooled strawberry Jell-O into a 10-12 cup Bundt pan. Refrigerate for 30-45 minutes, or until partially set but still slightly tacky.
• Carefully pour half of the milk mixture over the partially set strawberry Jell-O layer. Refrigerate for another 30-45 minutes, or until partially set.
• Repeat with the remaining strawberry Jell-O and then the remaining milk mixture, chilling each layer until partially set before adding the next.
• Once all layers are added, refrigerate the Bundt mold for at least 4 hours, or preferably overnight, until completely firm.
• To unmold, briefly dip the bottom of the Bundt pan in warm water (about 10-15 seconds), then invert onto a serving plate. Garnish with fresh strawberries before serving.

Notes

For optimal results, ensure your cream cheese is at room temperature to achieve a smooth, lump-free base for your milk layer. When dissolving the gelatin, ‘bloom’ it first in cold water for 5-10 minutes before gently heating to prevent clumping. Be patient with the setting times between layers; a slightly tacky but firm surface ensures clean separation and prevents bleeding. A light greasing of the Bundt pan can aid in an easier release. Garnish with additional fresh strawberries for a vibrant finish.

Get this recipe >>

3. **Black Forest Cake**Decadence, thy name is Black Forest Cake! This exquisite German import soared to become a quintessential ’70s classic, earning widespread adoration for its luxurious layers of rich chocolate cake, sumptuously luscious whipped cream, and the delightful tartness of cherries. It was a dessert that spoke volumes, a testament to the era’s taste for bold, indulgent flavors that offered a truly satisfying experience with every single bite.

As dramatic and captivating as a disco ball, each generous slice of Black Forest cake promised an indulgent bite of pure heaven. It wasn’t just a dessert; it was an experience, a journey through contrasting textures and flavors. Topped with delicate chocolate shavings and an abundance of glistening fresh cherries, it was a guaranteed showstopper at any gathering, always drawing admiring glances and eager anticipation from guests.

For those looking to recreate this timeless masterpiece, the journey begins with simple yet essential ingredients: butter, caster sugar, self-rising flour, cocoa powder, baking powder, and eggs for the cake itself. The true artistry, however, comes alive with the filling and decorations, which call for cherry jam, sour dried cherries, kirsch, cherry brandy, double cream, dark chocolate, and even more fresh cherries to crown your creation. This detailed ingredient list promises a depth of flavor that is truly unparalleled.

Crafting this layered marvel is a labor of love that rewards generously. After preheating your oven and coating your baking tin, all the cake ingredients are blended in a food processor until smooth and thick, yielding enough batter for multiple trays. Once baked to a beautiful rise, the cakes are ready to be transformed. The layers are then generously slathered with the rich filling, culminating in a majestic top layer adorned with velvety cream and vibrant fresh cherries. This meticulous process ensures that the Black Forest cake, a true comfort food for many, still holds a cherished place at our tables today, linking us to the groovy indulgence of the ’70s.

Get this recipe >>

4. **Baked Alaska**Baked Alaska stands as the dessert that quite literally dared to defy the laws of physics, captivating imaginations and taste buds throughout the ’70s. Picture this magnificent creation: scoops of ice cream and delicate sponge cake, dramatically cloaked in a fluffy meringue, then browned to absolute perfection. It was the ’70s answer to dessert drama, a theatrical marvel designed to impress and utterly enchant every single guest.

This sweet spectacle was often brought to the table and ignited right before gasping guests, creating an unforgettable fiery presentation that made it a must-have at fancy dinners and special occasions. The visual grandeur of the flaming meringue, protecting its icy core, was a testament to the era’s love for excess and creative culinary flair. It wasn’t just food; it was a performance.

What truly sets Baked Alaska apart are its stunning contrasting elements: it’s simultaneously cold and toasted, marshmallowy and creamy, all within a single, harmonious bite. This ingenious combination of ice cream and meringue creates a unique textural and temperature experience that continues to fascinate. The meringue is briefly flambéed, not only for show but also to create that perfectly toasted, lightly caramelized outer coating, adding another layer of complexity to its profile.

Though it rose to immense popularity in the ’70s, this icy-hot dessert actually has a storied past, originally created by French chef Charles Ranhofer in New York City. The great thing about Baked Alaska is its incredible versatility; you can mix and match different flavors of ice cream and cake to craft your own unique version, making it a personalized showstopper that continues to awe with its blend of culinary artistry and delicious indulgence.

Baked Alaska

This recipe creates a classic Baked Alaska, featuring layers of pound cake and chocolate ice cream encased in a perfectly whipped meringue. The dessert is briefly baked or torched to achieve a golden-brown exterior, creating a stunning contrast of hot and cold textures. It’s an elegant treat, ideal for impressing guests.

Print Recipe Pin Recipe

Total Time 4 hours hrs 43 minutes mins

Course lunch/dinner

Cuisine French

Servings 4 people

Calories 1140.8 kcal

Equipment

• 1 Stand Mixer or Hand Mixer Essential for whipping egg whites to stiff peaks for the meringue.
• 1 Mixing Bowl For preparing the meringue.
• 1 Ice cream scoop For shaping the ice cream dome.
• 1 Baking Sheet To hold the dessert during assembly and for brief baking/torching.
• 1 Kitchen Torch For browning the meringue; an alternative is a very hot oven.

Ingredients

  

Main

• 4 ounces pound cake
• 8 ounces chocolate ice cream
• 3 egg whites
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/4 cup sugar

Instructions

 

• Pre-freeze a baking sheet or plate to keep the ice cream solid during assembly.
• Cut the pound cake into a base shape, slightly smaller than the ice cream dome you intend to create, and place it on the pre-frozen sheet.
• Working quickly, scoop the chocolate ice cream onto the pound cake, shaping it into a neat dome.
• Return the cake and ice cream assembly to the freezer for at least 3-4 hours, or until thoroughly frozen solid.
• When ready to serve, preheat your oven to a very high temperature (e.g., 500°F/260°C) or prepare a kitchen torch.
• In a clean, dry bowl, whip egg whites with cream of tartar until foamy. Gradually add sugar, then vanilla extract, continuing to whip until stiff, glossy peaks form.
• Remove the frozen cake and ice cream from the freezer. Immediately cover the entire dome completely with the meringue, ensuring no ice cream is exposed.
• Using an offset spatula or the back of a spoon, create decorative swirls or peaks on the meringue surface.
• Place the meringue-covered dessert in the preheated oven for 2-3 minutes, or use a kitchen torch to brown the meringue evenly until golden.
• Serve immediately to enjoy the delightful contrast of warm, crisp meringue and frozen ice cream.

Notes

Ensure all meringue ingredients are at room temperature for optimal whipping. Work quickly when assembling the ice cream and cake layers to prevent the ice cream from melting, re-freezing as needed. For the meringue, whip to firm, glossy peaks to create a stable insulating layer. When torching, move the flame constantly and evenly to achieve a beautiful golden-brown crust without overcooking the meringue or melting the ice cream excessively. A very hot oven for a very short duration (e.g., 500°F/260°C for 2-3 minutes) can also achieve browning if a torch isn’t available, but watch it closely. Consider chilling serving plates.

Get this recipe >>

5. **Pineapple Upside-Down Cake**In a delightful move that truly encouraged us to “flip it and reverse it,” pineapple upside-down cake gleefully turned traditional dessert conventions on their head. This ’70s darling quickly became a beloved classic, featuring beautifully caramelized pineapple rings and bright red cherries artfully arranged atop a rich, buttery cake. It was a dessert that charmed with both its simple elegance and its tropical allure.

The magic moment arrived when the cake was inverted from its pan, revealing a gleaming, glossy, and vibrantly fruity crown that truly looked fit for royalty. This dramatic reveal was always met with oohs and aahs, transforming a humble cake into a show-stopping centerpiece. The cake itself was consistently moist, wonderfully sweet, and boasted a subtle tang from the pineapple, offering a delightful tropical escape with every single bite.

This cake’s enduring appeal lies in its perfect balance of homey comfort and undeniable “wow” factor. It was a relatively easy dessert to prepare, yet its unique presentation made it seem far more elaborate, making it a favorite for home bakers looking to impress without a fuss. Pineapple upside-down cake wasn’t merely a cake; it was a moment, a bright and sunny addition to any gathering that perfectly encapsulated the cheerful spirit of the ’70s kitchen.

Get this recipe >>

6. **Grasshopper Pie**Step aside, everyday desserts, because the Grasshopper Pie arrived in the ’70s ready to steal the show with its unforgettable presence. This distinctive minty green marvel was a certified sensation of the era, brilliantly combining the refreshing flavors of crème de menthe and rich chocolate in a wonderfully chilled pie format. It was a flavor profile that felt both sophisticated and incredibly fun, perfectly embodying the decade’s vibrant spirit.

The genius of Grasshopper Pie lay in the captivating contrast it offered: a rich, dark chocolate cookie crust provided the perfect earthy base for the incredibly creamy, invigorating mint filling. This textural and flavor combination was nothing short of exhilarating, making each forkful a true delight. It was a dessert that refreshed as much as it indulged, leaving a pleasant, cool sensation on the palate.

Often crowned with a generous, airy swirl of whipped cream, the Grasshopper Pie was not only a delight to devour but also a sight to behold. Its vibrant color and striking layers made it an instant centerpiece on any dessert table, reflecting the playful and bold aesthetics of the ’70s. It was a dessert that dared to be different, and in doing so, secured its place as a truly iconic treat of its time.

Get this recipe >>

7. **Carrot Cake With Cream Cheese Frosting**Who could have imagined that humble vegetables could be transformed into something so utterly divine? Carrot cake with its glorious cream cheese frosting emerged as a revelation in the ’70s, taking the unassuming carrot and elevating it to dessert superstar status. The cake itself was a moist, wonderfully spicy affair, often studded with crunchy walnuts or chewy raisins, providing a delightful mix of textures in every bite.

Initially, many assumed this cake was a healthier option simply because of its carrot content, pleasing both the health-conscious and the sweet-toothed alike. However, the truth was a little sweeter: with generous amounts of sugar and a luxurious blanket of cream cheese icing, it was undeniably more of a sugar fest than a health cake. But one thing was always certain – it was, and still is, incredibly delicious and satisfying.

One of the most appealing aspects of ’70s carrot cake was its incredible versatility; its flavor could be customized to suit any preference. Bakers often added crushed pineapple for extra moisture, while others included plump raisins or finely chopped nuts for an added layer of texture and richness. The spice mix was equally adaptable, ranging from a subtle hint of cinnamon to a bold, aromatic blend of nutmeg and cloves, allowing for endless delicious variations.

And let’s not forget the true star of this show: that rich, tangy cream cheese frosting that truly took the carrot cake over the top. Its smooth, decadent texture and slight tartness perfectly complemented the spiced cake, creating a harmonious blend that was simply irresistible. This delicious dessert, with its timeless flavor and nostalgic charm, remains perfect for any ’70s-themed party, bringing a fun, retro touch while still being utterly relevant and delicious today, a true testament to its enduring appeal.

The first leg of our sweet journey through the 1970s unveiled a parade of iconic desserts that truly set the stage for the decade’s culinary adventurousness. We marveled at the ethereal Chiffon Pie, the playfully wobbly Gelatin Mold, the decadent Black Forest Cake, the theatrical Baked Alaska, the charming Pineapple Upside-Down Cake, the vibrant Grasshopper Pie, and the comforting Carrot Cake with Cream Cheese Frosting. But hold onto your disco shoes, because the groove is far from over! This next part of our exploration dives even deeper into the heart of ’70s indulgence, spotlighting eight more unforgettable treats that brought people together, tantalized taste buds, and left an indelible mark on the era’s sweet legacy. Get ready to crave these instant classics all over again!

Easy Carrot Cake With Cream Cheese Frosting

This recipe delivers a moist, perfectly spiced carrot cake, made simple with yogurt for tenderness. Topped with a classic cream cheese frosting, it’s an approachable yet impressive dessert perfect for any gathering, serving 12 guests.

Print Recipe Pin Recipe

Total Time 1 hour hr

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 3557.2 kcal

Equipment

• 1 9×13 inch Baking Dish Or two 9-inch round cake pans for a layered cake.
• 2 Large Mixing Bowls
• 1 Whisk Or an electric mixer for easier combining.
• 1 Rubber Spatula
• 1 Box Grater For finely grating carrots.

Ingredients

  

Main

• ½ cup vegetable oil plus more for baking dish
• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• ⅛ teaspoon ground cloves
• Pinch of ground nutmeg
• 1 ½ cups sugar
• ¾ cup low-fat plain yogurt
• 3 large eggs
• 3 cups loosely packed finely grated carrots 3 to 4 medium
• Cream Cheese Frosting for Carrot Cake

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, tapping out any excess flour.
• In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, salt, ground cloves, and ground nutmeg.
• In a separate large bowl, whisk together the vegetable oil, sugar, low-fat plain yogurt, and large eggs until the mixture is smooth and well combined.
• Gradually add the dry ingredient mixture to the wet ingredients, mixing with a rubber spatula just until no streaks of flour remain. Be careful not to overmix the batter.
• Gently fold in the finely grated carrots until they are evenly distributed throughout the cake batter.
• Pour the batter into the prepared baking dish and spread it evenly with the spatula.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
• Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the wire rack to cool completely.
• Once the cake is completely cooled, prepare the cream cheese frosting according to your preferred recipe.
• Generously frost the cooled carrot cake with the cream cheese frosting, then slice and serve.

Notes

For optimal texture, ensure carrots are finely grated; this integrates them smoothly and keeps the cake moist without large, noticeable pieces. Sift all dry ingredients together to prevent lumps and ensure even distribution of leavening agents and spices. When combining wet and dry ingredients, mix just until barely combined; overmixing develops gluten, leading to a tough, dry cake. Always allow the cake to cool completely on a wire rack before applying frosting to prevent it from melting and sliding off, ensuring a clean, professional finish.

Get this recipe >>

8. **Chocolate Fondue**Fondue parties were all the rage in the swinging ’70s, and chocolate fondue was the absolute king of indulgence! Just imagine the pure bliss of dipping fresh fruits or fluffy marshmallows into a pot of warm, melted chocolate. It was a sweet moment that transported you straight to dessert heaven.

The communal aspect of fondue made dessert a wonderfully shared experience, perfect for social gatherings. It wasn’t just about eating; it was about gathering around, laughing, and connecting over delicious bites. This interactive dessert perfectly combined fun and flavor in one delightful package, creating unforgettable memories for everyone involved.

This dessert, inspired by Swiss cuisine, quickly became incredibly trendy throughout the U.S. during the ’70s. It was the ultimate decadent way to close out a dinner party, leaving guests with a sweet impression. The allure of chocolate fondue was undeniable, a true symbol of sophisticated fun.

You could find many delightful variations, with an array of ingredients to dip. From classic strawberries and fruit pieces to brownie bites, cookies, and even pretzels, the options were endless. There were even boozy renditions, like Irish cream chocolate fondue, adding an extra kick to this already fabulous treat.

Get this recipe >>

9. **Banana Split**Ah, the banana split—a dessert that has truly stood the test of time and continued to shine in the ’70s! This classic sundae soared to new heights during the decade, celebrated for its endless variations and a delightful array of customizable toppings. It was a true icon of indulgence, always ready to deliver a sweet escape.

Picture this magnificent creation: a perfectly split banana cradling generous scoops of your favorite ice cream, lovingly drizzled with rich chocolate sauce. It was then finished with a cloud of whipped cream, a sprinkle of crunchy nuts, and a vibrant cherry on top. This wasn’t just a dessert; it was a personalized masterpiece, inviting you on a unique adventure in pure deliciousness.

What made each banana split so incredibly special was the freedom to make it uniquely yours. No two banana splits were ever exactly the same, which meant every single one was a fresh, exciting journey into flavor. This delightful personalization ensured it was a perennial favorite, satisfying every sweet tooth with its creamy, fruity charm.

The banana split perfectly captured the ’70s spirit of playful excess and shared enjoyment. It was a satisfying, utterly delightful way to cap off any meal, leaving everyone with sweet memories and a happy heart. This classic dessert proved that simple ingredients could create something truly extraordinary and universally loved.

Get this recipe >>

10. **Strawberry Shortcake**Strawberry shortcake, a dessert as sweet and utterly charming as a perfect summer day, was a beloved ’70s classic. This delightful creation beautifully combined the juicy sweetness of fresh strawberries, the fluffy, comforting embrace of light biscuits, and luscious clouds of airy whipped cream. Each bite was a harmonious symphony of sweet, tart, and incredibly creamy flavors.

The true magic of this shortcake lay in its wonderfully simple yet effective construction. The tender biscuit base provided the absolute ideal foundation, perfectly soaking up the vibrant juices of the season’s best berries. This created a delightful textural contrast with the smooth, airy cream, making for a truly memorable dessert experience.

Beyond its delicious taste, strawberry shortcake was a vibrant symbol of carefree summer days and simple pleasures. Its naturally appealing colors and fresh, wholesome charm made it an indispensable staple for outdoor gatherings, whether a bustling picnic or a relaxed backyard barbecue. This beloved dessert offered a genuine taste of sunshine and happiness in every single, delicious mouthful.

It wasn’t just food; it was a celebration of nature’s bounty, easy to prepare yet undeniably elegant. The perfect blend of textures – the soft biscuit, the juicy berries, the silky cream – made it a universally loved dessert that satisfied every palate. Strawberry shortcake remains a nostalgic reminder of simpler times, a classic that will always bring smiles.

Get this recipe >>

11. **Fruit Pizza**Did someone just say pizza for dessert? Indeed, the 1970s, with its boundless culinary creativity, brought us the fantastic fruit pizza – a truly groovy answer to a healthy-ish sweet treat! Imagine a delightful cookie crust, generously topped with a smooth, tangy cream cheese frosting, and then adorned with an artful arrangement of fresh, colorful fruits. It was an absolute feast for the eyes before you even took the first bite.

The sheer visual appeal of fruit pizzas made them an instant sensation and a guaranteed hit at any summer party or casual brunch. They weren’t just delicious; they were stunning masterpieces, transforming the dessert table into a playful canvas of edible art. This incredibly versatile treat actively encouraged both kids and adults to unleash their inner artist, making the preparation almost as fun as the eating.

Whether you chose an array of ruby-red strawberries, emerald-green kiwi slices, sunny mandarin oranges, or a medley of all three, the enduring beauty of the fruit pizza lay in its exceptional adaptability and refreshing taste. The crisp, buttery cookie base provided a wonderful textural contrast to the creamy frosting and the juicy, bright burst of the fruit, creating a perfectly balanced experience.

Fruit pizza was a brilliant slice of ’70s ingenuity, proving that dessert could be both strikingly beautiful and delightfully fresh. It offered a lighter, brighter alternative to some of the decade’s richer confections, providing a sweet escape that still felt utterly celebratory. It remains a beloved nostalgic favorite, bringing a pop of color and a burst of flavor to any modern gathering.

Watermelon Fruit Pizza

This recipe creates a refreshing dessert pizza using a thick slice of watermelon as the base, topped with fluffy whipped cream, a vibrant assortment of fresh berries, and finished with a sprinkle of fresh mint. It’s a light, healthy, and visually appealing treat perfect for warm weather.

Print Recipe Pin Recipe

Course Snack

Cuisine Italian

Servings 10 people

Calories 2622.8 kcal

Equipment

• 1 Cutting Board
• 1 Chef’s knife For slicing watermelon and strawberries
• 1 Electric mixer or whisk For whipping cream
• 1 Large Serving Platter For assembling and presenting the fruit pizza
• 1 Colander For washing berries

Ingredients

  

Main

• 1 whole watermelon
• 1 pint heavy whipping cream
• 6 ounces blackberries
• 6 ounces blueberries
• 1 pound strawberries
• 1 sprig fresh mint
• 1/2 teaspoon vanilla

Instructions

 

• Wash and prepare all berries: hull the strawberries and slice them, wash the blackberries and blueberries.
• Wash the fresh mint sprig and gently pat dry.
• Chill a large mixing bowl and the beaters of an electric mixer (if using) or a whisk in the freezer for 10-15 minutes.
• Pour the cold heavy whipping cream into the chilled bowl and add the vanilla extract.
• Whip the cream until stiff peaks form. Be careful not to overbeat.
• Slice the watermelon horizontally into 1-inch thick rounds. Select a large, firm round to use as the pizza base.
• Place the watermelon round on a large serving platter and pat the surface very dry with paper towels.
• Spread a layer of the prepared whipped cream evenly over the watermelon round, leaving a small border if desired.
• Artfully arrange the prepared fresh berries and sliced strawberries over the layer of whipped cream.
• Garnish the fruit pizza with fresh mint leaves. Slice into wedges with a sharp knife and serve immediately.

Notes

1. Ensure your heavy whipping cream and mixing bowl are well-chilled before whipping for best results and stiff peaks. 2. Pat the watermelon slice very dry with paper towels before adding the topping to prevent the whipped cream from becoming watery. 3. Add the fruit and mint just before serving, as watermelon releases liquid over time. 4. For added flavor, you could lightly sweeten the whipped cream with powdered sugar or a touch of maple syrup, although the fruit provides natural sweetness. 5. Arrange the fruit in a colorful and appealing pattern for a beautiful presentation.

Get this recipe >>

12. **Ice Cream Cake**Get ready for a party, because wherever they went, ice cream cakes had an undeniable, joyous way of bringing the celebration right along with them in the spirited ’70s! These wonderfully frozen creations were a marvel of layered delights, expertly combining different, creamy ice cream flavors with moist, tender cake. Every single slice promised a cool, refreshing, and incredibly satisfying adventure for your taste buds.

What truly made these cakes sparkle was their festive presentation. They were often adorned with a generous, cloud-like swirl of fluffy whipped cream and a cascade of colorful, joyful sprinkles, adding an instant celebratory touch to any occasion. They were the ultimate centerpiece, radiating an infectious sense of joy and excitement for birthdays or gatherings of good friends.

The enduring beauty of the ice cream cake lay in its incredible versatility and ability to cater to every single taste. With an almost infinite number of combinations of cake and ice cream flavors to choose from, you could craft a personalized masterpiece every time. This adaptability made it a perennial favorite, a cool and refreshing option that always hit the spot, especially during those long, sun-drenched ’70s summers.

These delightful frozen marvels encapsulated the carefree and fun-loving spirit of the decade in every single, delicious, icy layer. They were easy to love, easy to customize, and absolutely guaranteed to bring smiles to faces young and old. The ice cream cake remains a powerful symbol of retro celebrations, reminding us how simple ingredients could create such spectacular and unforgettable moments.

13. **Cherry Clafoutis**Cherry clafoutis – now there’s a name that sounds wonderfully chic and sophisticated, yet delivers a truly simple, utterly charming pleasure that swept through ’70s kitchens! This delightful French import gracefully found its way onto American dessert menus, captivating palates with its unique, almost custardy texture and an abundance of perfectly sweet, plump cherry filling.

Traditionally baked in a rustic dish and then elegantly dusted with a delicate veil of powdered sugar, clafoutis was a dessert that looked every bit as good as it tasted. Its unassuming, homey presentation belied the complex harmony of flavors within each bite. The vibrant, juicy burst of the cherries, gently suspended in a rich, tender batter, created a truly harmonious blend of both taste and texture that was simply irresistible.

What made the clafoutis so special was its delicate balance: the slight tartness of the cherries beautifully cut through the creamy, sweet custard, creating a dessert that was rich yet never heavy. This sophisticated yet straightforward treat was a perfect choice for entertaining, offering a dessert that felt special and impressive without demanding hours in the kitchen. It spoke volumes about a certain kind of refined taste.

The cherry clafoutis perfectly embodied a certain ’70s charm, marrying rustic simplicity with refined taste, making it a memorable conclusion to any meal. It was a delightful conversation starter, a subtle nod to culinary sophistication that proved that authentic, delicious food doesn’t always need to be overly elaborate. This timeless classic continues to charm with its understated elegance and irresistible flavor.

Cherry Clafoutis Recipe

This Cherry Clafoutis recipe creates a delightful French dessert featuring sweet cherries baked in a rich, custardy batter made with eggs, milk, crème fraîche, and a hint of vanilla and kirsch. It’s a rustic yet elegant dish, perfect for showcasing seasonal fruit, finished with toasted almonds and an optional dusting of confectioners’ sugar. A simple yet impressive dessert for any occasion.

Print Recipe Pin Recipe

Course lunch/dinner

Cuisine French

Servings 8 people

Calories 2271.1 kcal

Equipment

• 1 Baking Dish 8-9 inch ceramic or cast-iron dish recommended for even baking.
• 1 Large Mixing Bowl
• 1 Whisk
• 1 Cherry Pitter (highly recommended for efficiency)
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 4 cups sweet cherries
• 1/2 cup turbinado or Demerara sugar
• 1 to 2 tablespoons kirsch
• 6 eggs
• 1 cup whole milk
• 2/3 cup crème fraîche
• 2 teaspoons pure vanilla extract
• 6 tablespoons flour
• Pinch salt
• 1/3 cup sliced almonds lightly toasted
• Confectioners’ sugar optional

Instructions

 

• Preheat your oven to 375°F (190°C) and lightly butter and flour an 8-9 inch baking dish.
• Thoroughly pit the sweet cherries. In a bowl, toss the pitted cherries with 1/2 cup turbinado sugar and 1-2 tablespoons of kirsch; let them sit for 15-20 minutes.
• In a large mixing bowl, whisk together the eggs, whole milk, crème fraîche, and pure vanilla extract until well combined.
• In a separate bowl, whisk together the flour and a pinch of salt.
• Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps. Avoid overmixing.
• Drain any excess liquid from the macerated cherries and arrange them evenly in the prepared baking dish.
• Carefully pour the batter over the cherries in the dish.
• Sprinkle the lightly toasted sliced almonds over the top of the batter.
• Bake for 45-55 minutes, or until the clafoutis is puffed, golden brown, and set in the center (a knife inserted into the center should come out mostly clean).
• Let cool for at least 15-20 minutes before serving. Dust with confectioners’ sugar, if desired, just before serving warm or at room temperature.

Notes

For best results, pit the cherries thoroughly; a cherry pitter makes this quick and mess-free. Macerating the cherries with a tablespoon of turbinado sugar and kirsch for 30 minutes before assembling will enhance their flavor and release their juices, preventing a watery clafoutis. Ensure the batter is smooth, but do not overmix, as this can develop the gluten too much, leading to a tougher texture. Baking in a slightly buttered and floured ceramic or cast-iron dish provides excellent heat distribution and a lovely crust. Serve warm, dusted with confectioners’ sugar and optionally with a dollop of crème fraîche or vanilla ice cream.

Get this recipe >>

14. **Coconut Macaroons**Oh, get ready to fall in love with the wonderfully chewy treat that absolutely took the ’70s by storm: coconut macaroons! These sweet, dense, and utterly irresistible cookies were generously packed with moist, shredded coconut, then lovingly baked to a perfect, golden-brown perfection. Their rich, distinctively nutty flavor and incredibly satisfying, slightly crisp yet tender texture made them an instant favorite, a comforting bite that everyone adored.

You’d find these irresistible bites making delightful appearances on tables at elegant afternoon teas, charming guests at bustling bake sales, and quickly becoming a cherished staple in home kitchens across the entire decade. They were wonderfully easy to love and, even better, incredibly simple to prepare, making them a go-to for home bakers who wanted maximum deliciousness with minimal fuss.

Whether enjoyed plain, allowing their pure coconut essence to shine, or with a delicate drizzle of rich melted chocolate for an extra touch of decadence, coconut macaroons offered a taste of pure, unpretentious sweetness. Their robust, tropical coconut flavor had a magical way of transporting you to a sunny paradise, even if you were just enjoying them in your ’70s kitchen.

These delightful little cookies, with their unique texture and wholesome appeal, truly earned their place as an iconic, much-loved treat of their time. They represented the era’s appreciation for simple, honest flavors and satisfying textures. The enduring charm of coconut macaroons is a testament to how some classic treats, made with love and quality ingredients, will always find a special place in our hearts and on our dessert plates.

Pineapple-Coconut Macaroons

This simple recipe creates delightful pineapple-coconut macaroons. It involves combining thoroughly drained crushed pineapple with sugar, salt, unsweetened shredded coconut, egg whites, and vanilla extract. The mixture is then scooped and baked until golden, yielding moist, chewy, and tropical-flavored cookies perfect for a sweet treat or dessert.

Print Recipe Pin Recipe

Course Snack

Cuisine French

Servings 10 people

Calories 2890.8 kcal

Equipment

• 1 Saucepan
• 1 Fine-mesh Sieve
• 2 Mixing Bowls
• 2 Baking Sheets
• 1 Small Cookie Scoop (or two spoons for portioning)

Ingredients

  

Main

• One 20 ounce about 600 g can crushed unsweetened pineapple
• 1 cup 200 g sugar
• pinch of salt
• 3 1/2 cups 245 g dried unsweetened shredded coconut
• 3 large egg whites
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 325F (160C) and line two baking sheets with parchment paper.
• Drain the crushed pineapple thoroughly using a fine-mesh sieve, pressing out as much liquid as possible to prevent soggy macaroons.
• In a medium saucepan, combine the drained crushed pineapple, sugar, and a pinch of salt.
• Heat the mixture over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture is heated through, about 3-5 minutes.
• Remove the saucepan from the heat and immediately stir in the shredded unsweetened coconut, egg whites, and vanilla extract until everything is uniformly combined.
• Allow the mixture to cool for at least 15-20 minutes, or refrigerate for faster cooling, as this makes it easier to handle and helps prevent spreading.
• Once cooled, use a small cookie scoop (about 1.5 tablespoons) or two spoons to form mounds and arrange them about 1 inch apart on the prepared baking sheets.
• Bake for 20-25 minutes, rotating the sheets halfway through, until the macaroons are golden brown around the edges and lightly toasted on top.
• Carefully remove the baking sheets from the oven and let the macaroons cool completely on the parchment paper before transferring to an airtight container.

Notes

Ensure the crushed pineapple is thoroughly drained, squeezing out as much liquid as possible through a fine-mesh sieve. This is critical for achieving the proper macaroon texture and preventing them from becoming soggy. When baking, watch carefully for golden edges; macaroons can go from perfectly chewy to overly dry quickly. For an elevated flavor profile, consider adding a hint of lime zest or a few drops of rum extract to the mixture. A final dip in tempered dark chocolate once cooled would also add a sophisticated finish.

Get this recipe >>

15. **Cheesecake**Creamy, dreamy, and utterly, absolutely irresistible – cheesecake was the undisputed ’70s dessert that had everyone swooning with pure delight! With its lusciously rich, velvety cream cheese filling and a perfectly buttery, crunchy graham cracker crust, every single bite was an experience of pure, unadulterated indulgence. It was the kind of dessert that made you close your eyes in blissful satisfaction and savor every moment.

Often crowned with a glossy, vibrant fruit compote – perhaps bright strawberries or tart cherries – cheesecake wasn’t just a treat for the taste buds; it was a visual and flavorful masterpiece. The smooth, luxurious texture of the filling contrasted beautifully with the delicate crunch of the crust, creating a complex and deeply satisfying experience. It was a dessert that possessed the magical ability to elevate any occasion, making even ordinary moments feel incredibly special.

Cheesecake’s universal appeal and undeniable deliciousness made it a guaranteed crowd-pleaser at any event, from casual family dinners to the most sophisticated cocktail parties. Its rich simplicity allowed it to be endlessly adaptable, whether presented in its classic, unadorned form or adorned with a myriad of creative toppings, from chocolate shavings to caramel drizzles. This versatility ensured its enduring popularity throughout the decade.

This enduring dessert, a true staple of ’70s indulgence, continues to be cherished today, a testament to its timeless deliciousness and widespread adoration. Cheesecake represented an era that appreciated comforting richness and elegant presentation. It remains a beloved classic, connecting us to those groovy times with every creamy, delightful forkful, proving that some sweet sensations truly never go out of style.

Easy blueberry cheesecake

This recipe delivers a simple, no-bake blueberry cheesecake. It features a crisp chocolate biscuit base, a creamy, sweet Philadelphia cream cheese filling enhanced with vanilla, and a vibrant blueberry topping. Requiring minimal effort, it’s an ideal dessert for entertaining or a delightful family treat, setting beautifully in the refrigerator for a refreshing finish.

Print Recipe Pin Recipe

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 2579.6 kcal

Equipment

• 1 Springform Pan 8-9 inch, for setting the cheesecake
• 1 Electric Mixer Handheld or stand mixer for whipping cream and combining filling
• 2 Mixing Bowls Medium-sized, for crust and filling preparation
• 1 Food Processor Alternatively, a zip-top bag and rolling pin for crushing biscuits
• 1 Rubber Spatula For scraping and gently folding ingredients

Ingredients

  

Main

• 1 1/2 cup Choc ripple biscuits crushed
• 4 tbsp butter melted
• 250 g packet Kraft Philadelphia original cream cheese block at room temperature
• 1 pack thickened cream chilled
• 2 tbsp vanilla syrup
• 1/2 cup powdered sugar
• 1/2 can blueberries with syrup

Instructions

 

• Crush chocolate ripple biscuits finely using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
• Combine the crushed biscuits with the melted butter, then press firmly and evenly into the base of an 8-9 inch springform pan. Chill the base for at least 15 minutes.
• In a large mixing bowl, beat the room temperature cream cheese until it is completely smooth and free of any lumps.
• In a separate, chilled mixing bowl, whip the cold thickened cream with the vanilla syrup and powdered sugar until firm peaks form.
• Gently fold the whipped cream mixture into the beaten cream cheese until just combined, being careful not to overmix, which can deflate the cream.
• Pour the cheesecake filling over the chilled biscuit base and smooth the top evenly with a rubber spatula.
• Spoon the blueberries along with their syrup evenly over the top of the cheesecake filling.
• Refrigerate the cheesecake for a minimum of 4-6 hours, or ideally overnight, until it is fully set.
• Carefully remove the cheesecake from the springform pan before slicing and serving.

Notes

Achieving a silky-smooth cheesecake filling hinges on using truly room temperature cream cheese; any cold spots will lead to lumps. Ensure your thickened cream is thoroughly chilled before whipping for maximum volume and stability. For the biscuit base, press it very firmly into the springform pan to prevent crumbling when sliced. A quick chill of the base (15-20 minutes) before adding the filling can further enhance stability. For the blueberry topping, gently drain some of the syrup if you prefer a less liquid consistency, or reduce a portion of the syrup for a glossy glaze. A touch of lemon zest in the cream cheese mixture will beautifully complement the blueberries. Allow ample chilling time – ideally overnight – for the cheesecake to set properly and develop its full texture and flavor.

Get this recipe >>

As we wrap up our incredible journey through the sweet, groovy landscape of ’70s desserts, it’s clear these treats were so much more than just sugar and spice. They were vibrant reflections of a dynamic decade, brimming with creativity, communal joy, and an unapologetic embrace of indulgence. From the dramatic flair of a flaming Baked Alaska to the comforting simplicity of a Strawberry Shortcake, these recipes brought people together, sparked conversations, and created unforgettable memories around the dinner table. So go ahead, dust off those retro cookbooks, grab your apron, and let these iconic ’70s desserts bring a little piece of that groovy, sweet nostalgia into your kitchen today! Your friends will not just beg you to make them again – they’ll be thanking you for the delicious trip down memory lane.