Tropical No-Bake Strawberry Split Cake
This tropical, no-bake dessert combines creamy layers of cream cheese filling, fresh strawberries, and pineapple, all atop a buttery graham cracker crust. It’s the perfect refreshing treat for warm weather gatherings!
Ingredients:
2 cups fresh strawberries, sliced
1 cup whipped cream (for folding into the cream cheese mixture)
1 cup powdered sugar
½ cup unsalted butter, melted
1 (20 oz) can crushed pineapple, well drained
2 cups graham cracker crumbs
2 cups whipped cream (for the topping)
1 (3.4 oz) package instant vanilla pudding mix
1 teaspoon vanilla extract
16 oz cream cheese, softened
Directions:
Prepare the crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crust:
Press the graham cracker mixture evenly into the bottom of a 9x13-inch baking dish.
Make the cream cheese filling:
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add pudding and vanilla:
Gradually whisk in the instant vanilla pudding mix and vanilla extract until fully incorporated and smooth.
Fold in whipped cream:
Gently fold in 1 cup of whipped cream until just combined. Be careful not to overmix.
Assemble the cake:
Spread half of the cream cheese mixture evenly over the graham cracker crust.
Layer with pineapple and strawberries:
Evenly distribute the drained crushed pineapple over the cream cheese layer, then layer the sliced strawberries on top of the pineapple.
Add the remaining cream cheese filling:
Spread the remaining cream cheese mixture over the strawberries.
Top with whipped cream:
Spread the remaining 2 cups of whipped cream over the top of the cake.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set completely.
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 12