A tiny well-worn cookbook from 1968 that I recently thrifted offers many new ways to use pudding and dream whip mixes. But before I share some of these recipes, please note that the puddings in these recipes are the kind of pudding you have to cook, not the instant just add milk kind.
Also Dream Whip is a kind of dehydrated whipped cream powder you can use in place of whipped cream. My mother used it all of the time because it was in the cupboard whenever she needed whipped cream. My mother was a huge fan of desserts and always wanted to have the makings in the cupboard for when the mood struck her. I don’t know if Dream Whip is still being sold. Regular whipped cream will work as well in most cases, just mind the liquid ratios.
Icebox cakes were all the rage when iceboxes were first making their ways into middle class kitchens in the 1920’s and 1930’s. By 1968 not many homes were still using an icebox but the idea that you could make a chilled dessert at home was still still exciting. You will note the ever popular mid-century fruit, pineapple in this recipe too.
Who doesn’t like fudge? But fudge is either very labour intensive as you stir and take the temperature or prone to not turn out because you didn’t stand over a hot stove stirring and taking the temperature. In the summer that my mom perfected her fudge recipe we enjoyed fudge so gooey you had to eat it with a spoon and so hard you to had to break it with a hammer. Still delicious, and we enjoyed it, but not the best fudge we ever had. She went on to perfect a few different recipes over the years. This recipe would have been a good one for her to start with. 
Making ice cream at home is quick and easy but can have texture issues compared to store bought kinds. This recipe looks like it might solve some of these problems. 
I hope you enjoyed a little glimpse into the cool “new”recipes of 1968. Are you willing to give one a try?