Description
This Tropical Strawberry Split Cake is a refreshing no-bake dessert combining layers of creamy cheesecake filling with tropical fruits like bananas, crushed pineapple, and fresh strawberries. A crunchy graham cracker crust and a whipped topping layer make it a perfect chilled treat for warm days or any occasion that calls for a light, fruity dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping, thawed
Fruit Layers
- 2 bananas, sliced
- 1 cup crushed pineapple, well-drained
- 1 1/2 cups fresh strawberries, sliced
Topping
- 1/4 cup chopped pecans or walnuts
- Maraschino cherries for garnish (optional)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in half of the whipped topping to combine.
- Assemble the cake layers: Spread the cream cheese mixture evenly over the graham cracker crust. Then layer the sliced bananas over the cream layer, followed by the crushed pineapple, and then the sliced strawberries.
- Add the topping: Spread the remaining whipped topping evenly over the layered fruit. Sprinkle the chopped nuts on top and garnish with maraschino cherries if desired.
- Chill to set: Refrigerate the assembled cake for at least 4 hours to allow it to set and the flavors to meld. Serve chilled for best taste and texture.
Notes
- Make sure the pineapple is well-drained to prevent the dessert from becoming soggy.
- This cake is best served cold and within 24–48 hours to enjoy the freshest fruit flavor.
- For a nut-free option, omit the chopped nuts or substitute with toasted coconut flakes.
- Use ripe but firm bananas to avoid browning and mushiness in the final dessert.
