Some desserts don’t need updates—they were good then, and they’re still good now. These 21 old-school sweets have stuck around for a reason. They’re simple, familiar, and still manage to beat out trendier options. If you’ve forgotten how good they are, now’s the time to remember.
Raspberry Mini Pavlovas
Raspberry Mini Pavlovas take approximately 90 minutes to prepare and feature crisp meringue shells filled with whipped cream and fresh raspberries. The texture is light and crunchy with a soft center. The flavor is sweet, tart, and airy. They still feel fancy without trying too hard.
Get the Recipe: Raspberry Mini Pavlovas
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice-Top Apple Pie bakes in about an hour, featuring tart apples, cinnamon, and a flaky crust. The filling is soft and warm with just enough bite. The crust browns beautifully and holds its shape. It’s the kind of pie that still earns a quiet moment at the table.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Pumpkin Pecan Pie
Pumpkin Pecan Pie bakes in 50 minutes, layering a spiced pumpkin filling with a sweet pecan topping. The texture is creamy with a crisp, nutty finish. It’s rich without being too sweet. Still, the pie that makes people reach for a second slice.
Get the Recipe: Pumpkin Pecan Pie
Blueberry Lemon Galette
Blueberry Lemon Galette bakes in 40 minutes using fresh blueberries, lemon zest, and a rustic crust. The filling is juicy and tart, and the crust stays golden and crisp. It’s easier than pie but just as satisfying. Still looks good even when it’s a little messy.
Get the Recipe: Blueberry Lemon Galette
My Grandmother's Recipe for Carrot Casserole
Carrot Casserole takes about 45 minutes with shredded carrots, breadcrumbs, and butter. The texture is soft and savory with a slightly sweet bite. It’s warm and nostalgic without trying to be dessert. Still shows up next to ham and somehow outshines it.
Get the Recipe: My Grandmother's Recipe for Carrot Casserole
Israeli Rugelach
Israeli Rugelach take about 2 hours and use yeasted dough, chocolate or jam, and a light dusting of sugar. They’re soft and flaky with a sweet swirl inside. The shape makes them perfect for sharing. Still one of the best things to come out of a tin.
Get the Recipe: Israeli Rugelach
Gluten-Free Krembos With Pistachios (Marshmallow Puff)
Gluten-Free Krembos With Pistachios take about 2 hours with chocolate, marshmallow fluff, and a pistachio crumble. The outside is crisp and glossy while the inside stays soft and gooey. The flavor is sweet with a nutty edge. Feels like a treat that turns heads every time.
Get the Recipe: Gluten-Free Krembos With Pistachios (Marshmallow Puff)
Walnut And Chocolate Cookies
Walnut and Chocolate Cookies bake in about 20 minutes with chopped walnuts, dark chocolate, and a soft cookie base. The flavor is rich, nutty, and slightly bitter in a good way. The texture is chewy with a little crunch. Still a solid match for a glass of milk.
Get the Recipe: Walnut And Chocolate Cookies
Argentinian Flan (Bread Pudding) With Caramel Sauce
Argentinian Flan with Caramel Sauce sets in under an hour and uses eggs, milk, stale bread, and a sugar syrup. The texture is smooth with a slight jiggle and sweet caramel top. It’s rich but not heavy. Still, the best reason to save day-old bread.
Get the Recipe: Argentinian Flan (Bread Pudding) With Caramel Sauce
Cherry Cobbler
Cherry Cobbler bakes in 35 minutes with sweet cherries, sugar, and a biscuit-style topping. The filling bubbles up underneath a golden, tender crust. It’s tart, sweet, and warm all at once. Still best served with a scoop of vanilla ice cream.
Get the Recipe: Cherry Cobbler
Lemon Almond Yogurt Cake With Strawberries
Lemon Almond Yogurt Cake With Strawberries takes about 45 minutes with almond flour, lemon zest, and yogurt. The texture is light but moist, and the flavor is tangy with a soft sweetness. Strawberries on top keep it feeling fresh. Still good with coffee or nothing at all.
Get the Recipe: Lemon Almond Yogurt Cake With Strawberries
Sticky Date Pudding With Pinot Noir
Sticky Date Pudding with Pinot Noir bakes in about 50 minutes with chopped dates, wine, and a dark syrup. It’s rich, dense, and sticky with deep caramel notes. The flavor is sweet with a little fruit and spice. Still one of those desserts that makes the room quiet.
Get the Recipe: Sticky Date Pudding With Pinot Noir
Banana Chocolate Sufganiyot Recipe (Hanukkah Chunky Monkey Donuts)
Banana Chocolate Sufganiyot take about 2 hours and combine mashed banana, chocolate chips, and a fried dough base. They’re soft, sweet, and filled with flavor in every bite. The outside gets golden while the inside stays light. Still hard to stop at just one.
Get the Recipe: Banana Chocolate Sufganiyot Recipe (Hanukkah Chunky Monkey Donuts)
Gluten Free Pecan Pie With Maple Syrup And Maple Dulce De Leche Cream
Gluten-Free Pecan Pie bakes in about 50 minutes with maple syrup, pecans, and a creamy maple topping. The texture is gooey in the middle and crunchy on top. It’s sweet, buttery, and full of flavor. Still proves you don’t need a crust full of gluten to make a good pie.
Get the Recipe: Gluten Free Pecan Pie With Maple Syrup And Maple Dulce De Leche Cream
Grasshopper Pie
Grasshopper Pie sets in the fridge in about 2 hours using crème de menthe, chocolate cookie crust, and whipped topping. It’s cold, creamy, and minty with a rich chocolate base. The color pops and the texture melts fast. Still feels like a retro dessert that actually held up.
Get the Recipe: Grasshopper Pie
Old Fashioned Coconut Cream PIe
Old Fashioned Coconut Cream Pie takes about 90 minutes with coconut milk, shredded coconut, and a buttery crust. The texture is silky with toasted coconut on top. The flavor is sweet, mild, and unmistakably classic. Still the one that disappears faster than the rest.
Get the Recipe: Old Fashioned Coconut Cream PIe
Classic Banana Pudding
Classic Banana Pudding takes 30 minutes and layers vanilla wafers, bananas, and a rich pudding. The flavor is soft, sweet, and nostalgic. It’s served cold and scoops like a dream. Still better than anything you can buy in a tub.
Get the Recipe: Classic Banana Pudding
No Bake Brownies
No Bake Brownies take about an hour to chill and mix cocoa, oats, and peanut butter. The flavor is rich and slightly salty, with a dense, chewy bite. No oven needed to make something that holds up. Still one of the easiest desserts that tastes like you tried harder.
Get the Recipe: No Bake Brownies
Blueberry Crisp
Blueberry Crisp bakes in 35 minutes with fresh or frozen blueberries and a brown sugar oat topping. The filling gets juicy while the top stays golden and crunchy. The flavor is sweet, tart, and just buttery enough. Still better warm with a little ice cream.
Get the Recipe: Blueberry Crisp
No Churn Custard Ice Cream
No Churn Custard Ice Cream sets in 6 hours using cream, eggs, and sugar. The texture is thick and creamy without needing a machine. The flavor is simple and rich, like old-school vanilla. Still the one people ask about after the first bite.
Get the Recipe: No Churn Custard Ice Cream
Pecan Thumbprint Cookies
Pecan Thumbprint Cookies bake in 15 minutes using crushed pecans, butter, and a center of jam. They’re soft, nutty, and have a little chew in the middle. The jam adds just the right sweetness. Still taste like something that came from a family recipe box.
Get the Recipe: Pecan Thumbprint Cookies
Tell Me What You Think!