Description
This Tropical No-Bake Strawberry Split Cake is a dreamy, layered dessert bursting with fresh strawberries, creamy filling, crushed pineapple, and a buttery graham cracker crust. It’s the ultimate make-ahead treat for summer parties or any time you want a refreshing, fuss-free dessert!
Ingredients
2 cups fresh strawberries, sliced
1 cup whipped cream
1 cup powdered sugar
1/2 cup unsalted butter, melted
1 (20 oz) can crushed pineapple, drained
2 cups graham cracker crumbs
2 cups whipped cream (for filling)
1 (3.4 oz) package instant vanilla pudding mix
1 tsp vanilla extract
16 oz cream cheese, softened
1 cup milk
Fresh strawberries, for garnish
1/4 cup granulated sugar
Instructions
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In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until combined. Press into the bottom of a 9×13-inch dish. Chill in the fridge while making the filling.
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In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Mix until combined. Fold in 2 cups of whipped cream. Spread evenly over chilled crust.
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Layer sliced strawberries evenly over the cream cheese filling.
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In another bowl, whisk instant vanilla pudding mix with milk until thickened. Fold in drained crushed pineapple. Spread over the strawberry layer.
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Top with 1 cup of whipped cream. Garnish with fresh strawberries.
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Refrigerate for at least 4 hours, or overnight, before serving.
Notes
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Use cold ingredients to help the dessert set better.
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Make it the night before for easier prep on the day of your event.
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You can substitute Cool Whip for homemade whipped cream if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg