Description

This Tropical No-Bake Strawberry Split Cake is a refreshing and easy-to-make dessert that combines the vibrant flavors of fresh strawberries and crushed pineapple layered over a crunchy graham cracker crust. Perfect for warm weather, it features creamy vanilla pudding and cream cheese filling with a luscious whipped cream topping, garnished with fresh strawberries for an irresistible treat.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Filling

16 oz cream cheese, softened
1 cup powdered sugar
1 package (3.4 oz) instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 cup whipped cream
1 cup whipped cream (for filling)

Topping

2 cups fresh strawberries, sliced
1 can (20 oz) crushed pineapple, drained
Fresh strawberries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix thoroughly until all crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9×13 inch pan to form an even crust layer. Refrigerate to set while preparing the filling.
Make the filling: In a large mixing bowl, beat 16 oz softened cream cheese until smooth and creamy. Gradually add 1 cup powdered sugar and continue to mix until combined. In a separate bowl, whisk together 1 package instant vanilla pudding mix and 1 cup milk until it begins to thicken, about 2 minutes. Add the pudding and 1 teaspoon vanilla extract to the cream cheese mixture and blend well. Gently fold in 1 cup whipped cream to create a light and fluffy filling.
Assemble the cake: Spread the prepared filling evenly over the chilled graham cracker crust. Arrange 2 cups sliced fresh strawberries and the drained 20 oz crushed pineapple over the top of the filling layer. Then carefully spread 1 cup whipped cream over the fruit layer to finish the topping.
Chill the cake: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the pudding filling to set properly.
Garnish and serve: Just before serving, garnish the cake with fresh whole strawberries for a beautiful presentation. Slice and serve chilled to enjoy this cool, tropical no-bake dessert.

Notes

Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
Draining the crushed pineapple well is important to prevent a soggy crust.
You can substitute frozen whipped topping if fresh whipped cream is not available.
This cake is best served within 2 days for optimal freshness and texture.
For an extra tropical twist, garnish with toasted coconut flakes before serving.