Tropical No-Bake Strawberry Split (Print Format)
Chilled layers of strawberries, pineapple, cream, and graham crust make a perfect warm-weather treat.
# Ingredients:
→ Base Layer
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Cream Cheese Layer
04 -
16 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
2 cups whipped cream
→ Fruit Layer
08 -
2 cups fresh strawberries, sliced
→ Pudding-Pineapple Layer
09 -
1 package instant vanilla pudding mix (3.4 ounces)
10 -
1 cup milk
11 -
1 can crushed pineapple, drained (20 ounces)
→ Topping
12 -
1 cup whipped cream
13 -
Fresh strawberries for garnish
# Steps:
01 -
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly coated.
02 -
Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust. Use the back of a spoon or a flat measuring cup to compact it.
03 -
Place the crust in the refrigerator to chill for at least 15 minutes to set.
04 -
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar on low speed until fully incorporated. Add the vanilla extract and mix until combined.
05 -
Gently fold in 2 cups of whipped cream using a spatula until the mixture is light and fluffy.
06 -
Remove the crust from the refrigerator and spread the cream cheese mixture evenly over the crust.
07 -
Arrange the sliced strawberries in a single layer over the cream cheese filling.
08 -
In a separate bowl, whisk together the vanilla pudding mix and milk until the mixture thickens, about 2 minutes. Fold the drained crushed pineapple into the pudding mixture until well combined.
09 -
Spread the pineapple-pudding mixture evenly over the strawberries.
10 -
Top the cake with the remaining 1 cup of whipped cream, spreading it smoothly over the entire surface.
11 -
Garnish with fresh strawberries as desired. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.