Description
Tropical Strawberry Split Cake is a refreshing no-bake dessert featuring layers of creamy sweetened cream cheese, fresh bananas, strawberries, and pineapple atop a buttery graham cracker crust, perfect for summer gatherings and fruit lovers.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping, divided
Fruit Layer
- 3 medium bananas, sliced
- 1 1/2 cups fresh strawberries, sliced
- 1 cup crushed pineapple, drained
Garnish (Optional)
- 1/2 cup chopped pecans or walnuts (optional)
- Maraschino cherries for garnish
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer.
- Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in half of the whipped topping to lighten the mixture.
- Assemble layers: Spread the cream cheese mixture evenly over the prepared crust. Next, layer the sliced bananas across the cream cheese mixture, followed by the sliced strawberries and then the drained crushed pineapple.
- Add whipped topping and garnish: Spread the remaining whipped topping evenly over the fruit layers. Sprinkle chopped pecans or walnuts over the whipped topping if using, and garnish with maraschino cherries to finish.
- Chill: Refrigerate the assembled cake for at least 4 hours to allow the flavors to meld and the dessert to set properly before serving.
Notes
- For best results, use very ripe bananas and ensure the pineapple is well drained to avoid sogginess in the cake.
- You can substitute graham cracker crumbs with crushed vanilla wafers or shortbread cookies for a different flavor profile.
