Mildred’s Christmas Dessert is a nostalgic chocolate treat rooted in classic 1970s holiday traditions. This chilled dessert blends the rich flavor of melted chocolate chips with the creamy texture of Cool Whip and a hint of crunch from chopped nuts. The recipe calls for angel cake as the base, giving it a light yet indulgent consistency. Ideal for festive gatherings, this dessert is a timeless favorite that’s easy to prepare ahead of time, making it both a convenient and memorable option for the season.
Ingredients
- 6 oz chocolate chips
- 16 oz large tub Cool Whip (large tub )
- 3 eggs (separated)
- 2 tbsp sugar
- 16 oz angel food cake (torn into pieces)
- ½ cup nuts (chopped)
Instructions
Step 1: Melt Chocolate Chips
- Melt chocolate chips in a double boiler.
- Once just melted, remove from heat and let stand for 1 minute.
Step 2: Add Egg Yolks
- Add the 3 egg yolks to the melted chocolate, stirring until smooth.
Step 3: Whip Egg Whites
- In a separate bowl, beat egg whites until stiff peaks form.
- Gradually add sugar and continue beating until glossy.
Step 4: Combine Mixtures
- Gently fold egg whites into the chocolate mixture.
- Fold in Cool Whip until fully blended.
Step 5: Assemble Dessert
- Layer pieces of angel food cake in a serving dish.
- Pour the chocolate mixture over the cake.
- Sprinkle chopped nuts on top.
Tips
- Use ¾ of a large Cool Whip instead of the full tub if you prefer a firmer texture (noted on the card).
- Fold the Cool Whip gently to keep the dessert airy.
- Add a splash of vanilla extract for extra flavor.
- Use toasted walnuts or pecans for deeper nutty notes.
- Substitute angel food cake with pound cake for a richer dessert.
- Add crushed peppermint for a festive holiday twist.
- Chill overnight for the most stable texture.
- Layer ingredients in a trifle bowl for a pretty presentation.
- Add chopped cherries or raspberries for a fruity variation.
Transcription of the Original Recipe
Read or copy the transcription
1976 Mildreds Christmas Dessert 1 6 oz package of chocolate chips 1 large cool Whip (or ¾ if you prefer) 3 eggs separated 2 tbsp sugar 1 8 oz angel cake ½ cup chopped nuts Crowell good Melt chocolate chips in double boiler, and when just melted remove from fire and cool for a minute, add three egg yolks
From Transcription to Instructions
We love Mildred's little snippet, but the original directions only tell you to melt the chocolate and add the yolks, so the instructions spell out the rest in plain steps. They show you to beat the egg whites with the sugar to glossy, stiff peaks and gently fold those into the chocolate, then fold in the Cool Whip so the filling stays airy. Finally, they tell you to layer torn angel food cake, pour the chocolate mixture over it, and sprinkle the chopped nuts, so you won’t have to guess the order.
Nutrition
Calories: 345kcalCarbohydrates: 38gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 65mgSodium: 120mgPotassium: 210mgFiber: 2gSugar: 32gVitamin A: 180IUVitamin C: 0.5mgCalcium: 45mgIron: 1.3mg
