Tropical No-Bake Strawberry Split Cake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cream Cheese Layer:
16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) container whipped topping (like Cool Whip), thawed
For the Fruit and Whipped Layers:
1 (20 oz) can crushed pineapple, well drained
2 cups sliced fresh strawberries
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1 (8 oz) container whipped topping, divided
Whole strawberries and pineapple chunks for garnish
Powdered sugar for dusting (optional)
Directions:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9x13-inch pan. Chill for 15 minutes to set.
In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 container of whipped topping. Spread over the crust.
Layer the drained crushed pineapple over the cream cheese layer.
In a clean bowl, whisk pudding mix with cold milk until thickened, about 2 minutes. Spread over the pineapple layer.
Spread the remaining whipped topping on top. Gently swirl in strawberry slices.
Chill the cake for at least 4 hours (or overnight) to set.
Before serving, top with whole strawberries, pineapple chunks, and a light dusting of powdered sugar.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 340 kcal per slice | Servings: 12 slices
Tips:
Drain pineapple thoroughly to avoid a soggy base.
Use a hot knife to slice clean pieces straight from the fridge.
#nobakedessert #strawberrycake #tropicaldesserts #nobakecake #pineappletreats #easyentertaining #summerdesserts #fruitlovers #chilledcake #sweetlayers