Description
This no-bake strawberry split cake is a tropical delight, perfect for a refreshing dessert. It is easy to make and requires no oven.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 1 (20 ounce) can crushed pineapple, drained
- 2 cups whipped topping (such as Cool Whip)
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 3 cups milk
- 1 (10 ounce) package frozen sliced strawberries in syrup, thawed and drained
- 1 prepared graham cracker crust (9 inch)
- 1/2 cup shredded coconut (optional)
- 1/4 cup chopped pecans (optional)
Instructions
- In a large bowl, beat cream cheese and butter until fluffy.
- Gradually beat in confectioners’ sugar until smooth.
- Fold in drained crushed pineapple. Spread this mixture evenly into the bottom of the graham cracker crust.
- In another bowl, whisk together instant vanilla pudding mix and milk until thickened.
- Gently fold in the whipped topping. Spread this mixture over the cream cheese layer in the crust.
- Arrange the thawed and drained sliced strawberries over the pudding layer.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with shredded coconut and chopped pecans, if desired.
Notes
- Ensure the crushed pineapple is very well drained to prevent the cake from becoming watery.
- For best results, chill the cake overnight to allow all layers to set properly.
- You can substitute other fruits like peaches or bananas for the strawberries.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: no-bake, strawberry, split cake, tropical, dessert, easy, quick, pineapple, cream cheese