Tropical No-Bake Strawberry Split Cake

Why You’ll Love This Recipe

If you’re craving something refreshing and easy to make, this no-bake dessert is a winner. It brings together tropical flavors with a creamy, indulgent texture that’s sure to impress. The crunchy graham cracker crust pairs perfectly with the smooth cream cheese filling, while the layers of fresh strawberries and pineapple add a vibrant, fruity contrast. Whether for a family gathering or a summer party, this dessert is always a hit. Plus, you can make it ahead of time, so you can enjoy more time with your guests and less time in the kitchen!

Ingredients

For the crust:

• 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• For the cream cheese layer:
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped cream (stiff peaks)

For the fruit & pudding layer:

• 2 cups fresh strawberries, sliced
• 1 can (20 oz) crushed pineapple, drained thoroughly
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup milk (cold)

For the topping:

• 1 cup whipped cream (soft peaks)
• Fresh strawberries for garnish
• Optional: toasted coconut flakes, mint leaves, or chocolate drizzle

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:
   In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are fully coated and the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch dish. Refrigerate for 10 minutes to allow the crust to set.

2. Make the cream cheese filling:
   In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the powdered sugar and vanilla extract, and mix until fully combined. Gently fold in 2 cups of whipped cream until the mixture is light and fluffy. Spread this cream cheese filling evenly over the chilled graham cracker crust.

3. Add the strawberry layer:
   Arrange the sliced strawberries evenly over the cream cheese layer.

4. Prepare the pineapple pudding mixture:
   In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, or until the mixture thickens. Fold in the well-drained crushed pineapple. Spread this pineapple pudding mixture over the strawberry layer.

5. Top with whipped cream:
   Spread the remaining 1 cup of whipped cream evenly over the pineapple pudding layer.

6. Garnish & chill:
   Add fresh strawberry halves on top, and if desired, garnish with mint leaves or toasted coconut flakes. Chill in the refrigerator for at least 4 hours, or overnight, for the best flavor and texture.

Servings and Timing

• Servings: 12

• Prep Time: 20 minutes

• Chill Time: 4 hours minimum

• Total Time: 4 hours 20 minutes

Variations

• Dairy-Free Option: Substitute regular cream cheese and whipped cream with vegan cream cheese and coconut whipped cream for a dairy-free version.

• Add Nuts: For added crunch, sprinkle chopped nuts such as toasted almonds or pecans on top.

• Coconut Twist: Incorporate toasted coconut flakes into the pineapple pudding layer for an extra tropical flair.

• Different Fruit: Swap strawberries for other berries like blueberries or raspberries, or add a mix of tropical fruits like mango or kiwi for variation.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: This dessert is best served cold and doesn’t require reheating. It’s meant to be enjoyed chilled for a refreshing treat.

FAQs

1. Can I make this dessert ahead of time?

Yes, this dessert actually tastes better after resting in the fridge overnight, so feel free to make it a day ahead of time.

2. Can I use a different type of fruit?

Absolutely! You can swap out the strawberries and pineapple for other fruits like blueberries, raspberries, or even a combination of tropical fruits like mango or kiwi.

3. Is this recipe gluten-free?

It can be made gluten-free by using gluten-free graham crackers or another gluten-free crumb for the crust.

4. Can I use frozen fruit?

It’s best to use fresh fruit for this recipe. Frozen fruit may release excess moisture, which could affect the texture of the layers.

5. How long do I need to chill this cake?

The cake should be refrigerated for at least 4 hours to allow the flavors to meld together and the layers to set properly.

6. Can I make this dessert without the pudding mix?

Yes, you can substitute the pudding mix with a homemade vanilla custard or custard-style filling, but the pudding mix makes this a quick and easy option.

7. What can I use instead of graham crackers for the crust?

You can use digestive biscuits, crushed cookies, or even oats mixed with melted butter as a substitute for the graham cracker crust.

8. Is there an alternative to the whipped cream topping?

Yes, you can use coconut whipped cream for a dairy-free option, or even mascarpone cheese whipped with sugar for a richer topping.

9. Can I use a store-bought graham cracker crust?

If you’re short on time, a store-bought graham cracker crust will work fine, though making it from scratch gives the dessert a homemade touch.

10. Can I freeze this dessert?

While this dessert is best enjoyed chilled, you can freeze it for up to 1-2 months. However, the texture of the whipped cream and fruit may change once thawed.

Conclusion

The Tropical No-Bake Strawberry Split Cake is a perfect treat for any occasion, especially during the warmer months when you don’t want to spend too much time in the kitchen. With its tropical flavors, creamy layers, and easy no-bake prep, this dessert is sure to become a family favorite. Whether you’re making it for a party, picnic, or just as a sweet snack, this recipe will always impress with its vibrant colors and refreshing taste.

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