This rich and delicious dessert of layered chocolate, cream cheese, whipped cream, and pecans became known as the next best thing to housewives' favorite actor Robert Redford in the 1970s – and the name stuck. Some versions added a variety of candy to the mix, with various recipes for the dessert featured in newspapers and magazines.

The 1970s was a decade where convenience centered products began to flourish, with Betty Crocker spearheading the movement. In 1976, the company launched Mug-o-Lunch, a series of easy packet pasta products to which you simply added boiling water. Ready in five minutes, they came in three flavors, including Macaroni & Cheese, Spaghetti & Sauce, and Beef Noodles & Gravy. Despite initial success, Mug-o-Lunch was discontinued by 1981. 

Fueling the nation through Monday morning meetings and college classes, this Carnation product was one of the first breakfast bars to land on the American market. Introduced in 1975, the bar featured a mix of rolled oats, chocolate chips, and peanut butter, and was finished with a milk chocolate coating. It was eventually discontinued in the 1990s, and briefly relaunched in 2012 before vanishing again.

While the concept of Pop Rocks was created in 1961, the popular candy didn’t land on grocery store shelves until the mid-1970s. Like all tasty candies, it was an instant hit with kids who adored the crackling sound and tingling tongue-feel of the garishly colored treat. The product was briefly discontinued in the 1980s, before becoming a children’s favorite once more.  

Can you remember a time when these sphere-shaped canapés were served at every dinner party? Cocktail meatballs were hugely popular throughout the 1960s and 1970s, loved for their simplicity and flavor. The meatballs were often cooked in a sticky glaze made with chili sauce and grape jelly, speared with cocktail sticks, and presented on a platter.

A canned classic, Campbell’s Chunky Soup made its debut in 1970, and continues to be a tasty option enjoyed across Canada and the US. While the brand’s condensed soup range had been a popular choice for decades, this hearty offering was touted as a meal in a can – or, rather, soup that’s ‘so chunky, you’ll be tempted to eat it with a fork.’ Original flavors included beef, vegetable, turkey, and chicken. 

Introduced in 1968, Pizza Spins didn’t stick around for long before General Mills took the snack off grocery store shelves. Despite this, the savory favorite definitely earned itself a loyal following during its seven-year journey. The crunchy treats, housed in a red-and-green box, were designed to look and taste like slices of pizza, with Parmesan, tomatoes, pizza spices, and pepper added to the ingredients list.

In a decade of experimentation, this may just be the strangest recipe we’ve found. Featured in the then-popular McCall’s magazine, the recipe calls for you to wrap mustard-covered ham around bananas before baking for 10 minutes and finishing with a rich hollandaise sauce. A mix of sweet, salty, and creamy, we’re kind of glad this one hasn’t made a return.

Perhaps taking inspiration from the 1971 movie adaptation of Willy Wonka & the Chocolate Factory, an abundance of weird and wonderful treats kept popping up in this decade. Ring Pops – made by American confectionery company Topps – were jewel-shaped candy rings so big they made your hand ache. The candy continues to be a favorite with kids more than half a century later.

A decade of unusual launches, the 1970s also saw the release of Oscar Mayer Olive Loaf. The meat was a combination of chicken and pork, finished with sliced olives stuffed with pimento peppers. It was an acquired taste, which was probably one of the reasons it was taken off grocery store shelves not long after its launch. 

This showstopper of a dish rose in popularity in the 1970s, featuring as the dessert of choice at dinner parties across America. Layers of sponge and ice cream are covered in meringue, which is briefly flambéed, to provide a delightful mix of soft, creamy, and chewy textures. Tricky and time-consuming to make, it fell out of favor as the years went on – we’d definitely still devour a slice given the chance, though.

This French delicacy may have been around for centuries, but its popularity soared in the 1970s and 1980s in the US. A go-to dish to serve at brunch, it typically features crispy bacon lardons, cheese (Gruyère, Emmental, or Cheddar), eggs, and cream, all baked in a golden pastry case. 

Although launched in 1969, Space Food Sticks really came into its own during the 1970s. The candy bar was introduced by Pillsbury and NASA, and was even sent into space with Neil Armstrong and Buzz Aldrin. This exciting launch helped it garner a cult following, with fans loving the flavors (chocolate, caramel, and peanut butter) it came in. Despite the initial popularity, it was sadly discontinued in the 1980s.

Peanut butter may have been around for decades, but Kraft decided to take the sandwich spread one step further with the launch of Koogle. Landing in US stores in 1971, the product offered a sweet twist on the salty spread, with flavors including banana, cinnamon, chocolate, and vanilla. While it was popular with children, it didn’t last long and was discontinued in the late 1970s. 

The 1960s and 1970s were decades dedicated to the toasted treat – hence Betty Crocker’s delicious Toastwiches. Located in the frozen aisle, these came onto the market in the early 1970s and were available in a host of fabulous flavors, including Sausage & Maple, Grilled Cheese, and Pizzaburger. 

Although fondue has been around for much longer in Switzerland, this oozy, gooey dish took off in Canada and the US in a big way in the 1970s. A molten pot of gooey Gruyère – with a splash of wine poured in for good measure – is served alongside hunks of bread and meat for dunking.

We have the 1970s to thank for this delicious carrot-loaded cake. The sweet treat was first positioned as a healthier alternative to other puddings, thanks to the nutrients in the veg, but a typical recipe is quite sugary, packed with grated carrot, raisins, cinnamon, oil, and sugar, and topped with cream cheese frosting. Regardless of how healthy it really is, we’re glad its popularity continues to soar.

Invented in 1979, Honey Nut Cheerios brought a sweet end to the decade and made the already delicious little Os even better. The cereal's popularity boomed with the addition of honey and crushed nuts, quickly becoming the biggest selling variety. Today, it continues to delight breakfast fans every morning. 

Can you remember when this green-hued ‘salad’ graced every dinner party table? A classic American dish from the 1970s, it featured Jell-O Pistachio Instant Pudding, canned pineapple, mini marshmallows, chopped nuts, and whipped cream. While its history is somewhat murky, some say the salad’s name was inspired by Watergate cake – a green dessert with pistachio pudding in the mix, so-named because it was invented in the aftermath of the scandal that led to President Nixon’s resignation.

Named after New York Yankees player Reggie Jackson, this chocolate came onto the market for a brief period between 1978 and 1981, and featured a rich caramel and roasted peanut center with a milk chocolate coating. It may not be available anymore, but you can often find bars or even old wrappers selling on eBay.  

In the early 1970s, when simple finger food was all the rage, stuffed celery graced party platters and buffet tables alike. The tasty appetizer usually featured chilled sticks of celery filled with the likes of cream cheese, Cheddar, crispy bacon, herbs, and olives. However, towards the end of the decade a trend for more exotic, globally inspired hors d'oeuvres took hold, making the humble celery-and-cheese combination seem rather bland in comparison.

A love for convenience foods characterized 1970s eating, and this easy, creamy dessert, which launched in 1967, was a favorite in homes across America. After all, all you needed to do was whisk milk into Bird's Angel Delight and you were rewarded with a fluffy, fruity pudding. It may not be quite as popular these days, but if you fancy a taste of nostalgia, packets of the sweet stuff can still be found in some grocery stores.

One candy we know and love today was introduced in 1976, and it came in the form of Jelly Belly Jelly Beans. Drawing on the already hugely popular Goelitz Mini Jelly Beans, the brand launched this new style in eight flavor combinations, including root beer, licorice, cream soda, and cherry. While there are now more than 50 different kinds to try, the originals continue to be favorites.

You may remember seeing this one plated up prettily on the Christmas table and enjoyed as an appetizer or presented alongside other buffet dishes. As the name suggests, it’s usually made with soft cheese that’s shaped into a ball, coated with chopped nuts, and served with Ritz crackers for delicious dipping. While the idea is thought to date back to the early 1800s, its popularity soared post-World War II and it remained ubiquitous until the late 1970s, before slowly going out of fashion. That said, you’ll often still find it served during the holiday season.

This Nova Scotian specialty is thought to have been invented in the 1970s by Greek immigrant and restaurateur Peter Gamoulakos. After attempting – but failing – to introduce the classic Greek gyros to the Canadian community, he experimented with flavors and came up with the Halifax Donair, a pitta that’s loaded with spit-roasted shaved beef, tomatoes, onions, and a signature garlicky and sweet Donair sauce, made with condensed milk. Its popularity has soared, with the dish still served up at Gamoulakos’ chain, King of Donair.

Tasty little bites of caramelized dates and creamy goats' cheese wrapped in crispy, salty bacon, devils on horseback originated in 19th-century England, before crossing the Atlantic and becoming a popular appetizer in America in the 1960s and 1970s. These delightful little morsels may have faded from favor a little, but they’re still considered a standout retro treat by many.

Made by deep frying potato skins and topping them with cheese, bacon, and sour cream, renowned chain TGI Fridays claims to have invented the dish in 1974, with sports bars across the US jumping on the trend by the end of the decade. Crispy, cheesy, and all-round delicious, loaded potato skins continue to be a huge hit all these years later.  

The original granola bar, Nature Valley created the first mass-produced treat, introducing the fruit, nut, and cereal snack to the American public in the mid-1970s. Making time to sit down for breakfast quickly became a thing of the past as pre-packaged snacks – often positioned as healthier options – became a convenient alternative for busy lifestyles.  

Sushi’s popularity rose in 1970s America thanks in part to the invention of California rolls, a type of maki filled with ingredients like cucumber, crab, and avocado, and finished with a nori (seaweed) center. LA restaurant Tokyo Kaikan is generally regarded as the home of ‘American sushi.' However, other chefs – including Vancouver-based Japanese chef Hidekazu Toko – have also claimed this maki's title. Either way, the sushi style has featured on menus across Canada and the US ever since.

Crunchy and toasty, these brown sugar–doused squares proved instantly popular after launching in 1976, quickly becoming a staple in Canadian and US households. Cereal lovers typically enjoyed it with milk or on its own as a crispy treat; in this 1978 Woman’s Day ad, the brand even suggested Golden Grahams could be mixed with nuts for a 'sophisticated' cocktail snack. 

These bite-sized donut snacks – available in flavors including jelly, glazed chocolate, and cinnamon – were brought out by Dunkin’ (then Dunkin’ Donuts) at the beginning of the 1970s. While they were originally invented to use up the excess dough cut from donut holes, they're now one of the chain’s bestsellers. We’re definitely grateful for their delicious creation.  

As package vacations became more accessible, Hawaii’s culture was embraced and copied in other states. Throughout the 1970s, food magazine Bon Appétit featured a plethora of Hawaiian-inspired recipes, including chicken baked in pineapple; meanwhile, the everyday household started adding the tropical fruit to just about everything. Poke – the still-fashionable raw fish salad – is thought to have picked up momentum around this time, too.

Italians have been rustling up brilliant pasta dishes loaded with vegetables for centuries, but pasta primavera is a resolutely American creation. Invented in the 1970s by chefs at Le Cirque, an upmarket restaurant in New York City, this continues to be a family favorite. It’s an explosion of greens – think asparagus, peas, broccoli, zucchini, and spinach – mixed with spaghetti or tagliatelle and finished with a creamy sauce and plenty of Parmesan.

Hands up if you remember diving into one of these ready meals as a kid. Landing in US markets in the early 1970s, Libbyland Dinners were the first TV dinners designed with children in mind. Available in a range of styles, each meal came complete with an entree, two sides, a dessert, and a flavored milk drink – think fish sticks with mac ’n’ cheese, hamburgers with baked beans, and fried chicken with spaghetti and meatballs. 

An American Chinese classic, chef Peng Chang-kuei is widely credited for creating this crispy, sweet, and saucy chicken dish. Named after a 19th-century military general, the dish rose to fame in the early 1970s after Peng opened a restaurant in New York City – and has since become a favorite around the world.

A classic dinner party dessert, Black Forest gâteau – known as Schwarzwälder Kirschtorte in Germany – is as striking looking as it is tasty. The creamy layered cake is finished with bitter chocolate, sour cherries, and kirsch, and is still a much-loved dessert enjoyed today. One bite of this and memories from the 1970s are bound to flood back.

It’s hard to imagine a time without this refreshing, low-calorie treat, but its history is only thought to date as far back as the 1970s, when it’s believed frozen yogurt was invented by HP Hood LLC, a dairy company from Lynnfield, Massachusetts. Its reception was initially mixed, but by the late 1970s, the frozen yogurt industry was booming.

An easy midweek meal option that housewives could throw together in minutes, Hunt’s Manwich helped bring this diner dish into home kitchens. While the sloppy joe is thought to have been around since the 1930s, it wasn’t until Hunt’s launched its Original can in 1969 that people started enjoying this delight at home. Each can came filled with a rich tomato sauce and juicy ground beef mixture, and you simply had to warm it up and sandwich it in a hamburger bun for a tasty meal. You can still buy the mix in stores today. 

This 4oz (113g) burger, with ketchup, mustard, onion, dill pickles, and a sesame seed bun, was added to McDonald's menus across the US in 1973, before being rolled out globally. It has always been seen as one of the more upmarket fast food options, but these days even more so, as it’s now made with fresh, rather than frozen, beef and cooked to order. 

This rich chocolate dessert – complete with layers of pudding, cake, ice cream, whipped cream, liqueur, and a cookie base – has a murky history, though most agree it takes its name from its resemblance to the gooey, chocolate-brown banks of the Mississippi River. Some believe this dish dates as far back as the early-20th century, with others stating this style takes inspiration from the popular post-World War II dessert called Mississippi mud cake. Either way, this pie’s popularity soared in the 1970s. 

Dinner doesn’t get much simpler than instant ramen, so we are eternally grateful for the arrival of Cup Noodles. Invented in Japan in the 1950s, the brand landed in the US in 1971. Since the debut of the flavored noodle snack, it’s estimated over 50 billion cups have been sold worldwide. 

Introduced by Betty Crocker in 1971, Hamburger Helper quickly became a staple in many households. Each box came complete with pasta shapes and powdered seasoning intended to be cooked up with hamburger mix. It proved so popular that the brand launched further varieties, including the Tuna Helper and Chicken Helper.  

Making an epic entrance in 1979 was the McDonald’s Happy Meal. A work of marketing genius, the kid-friendly box came packed with a hamburger or cheeseburger, a regular fries, regular soft drink, and a packet of McDonaldland Cookies. But, most importantly, the box also featured a free gift – the first rollout of presents included spinning tops, stencils, wallets, puzzles, and erasers. It’s still one of the chain’s bestsellers. 

From humble beginnings in 1965 to more than 37,500 locations in more than 100 countries, Subway is one of the world’s biggest fast food chains. Its popularity really boomed in the 1970s, thanks to the launch of the B.M.T. sandwich in 1975. Originally named after the Brooklyn-Manhattan Transit system on the New York City subway, it comes stacked with layers of pepperoni, salami, ham, and salad. It’s arguably one of the brand’s best sandwiches, often called the ‘Biggest, Meatiest, Tastiest’ sub on the menu.  

Originally launching in the UK in 1967, Twix made its way to Canada and the US in 1979, marking a chocolatey, triumphant end to the decade. The crunchy candy bar consists of two biscuit fingers covered in soft caramel and milk chocolate. It remains one of the world’s favorite sweet treats all these years later. 

It’s hard to imagine a time without this eggy delight, but the Egg McMuffin was rolled out globally in 1975 and has been a fast food breakfast staple ever since. Created by Herb Peterson, a McDonald's franchise operator in Goleta, California, the classic Egg McMuffin consists of a perfectly round fried egg (cooked in a ring), a slice of bacon, and American cheese on a toasted English muffin. Simple, yet effective, it’s now seen as a fast food classic. 

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