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Tropical No-Bake Strawberry Split Cake

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A refreshing, creamy, tropical-inspired dessert that layers fresh strawberries, juicy pineapple, fluffy whipped cream, and smooth vanilla pudding over a buttery graham cracker crust—without ever turning on the oven.

Ingredients

Scale

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

Instructions

Prepare the crust

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.

Mix until all crumbs are coated and resemble wet sand.

Press firmly into the bottom of a 9×13-inch dish.

Refrigerate for 10 minutes to set.

Make the cream cheese filling

In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.

Add powdered sugar and vanilla extract, and mix until fully combined.

Gently fold in 2 cups whipped cream until light and fluffy.

Spread evenly over the chilled crust.

Add the strawberry layer

Arrange sliced strawberries evenly over the cream cheese layer.

Prepare the pineapple pudding mixture

In a separate bowl, whisk together vanilla pudding mix and cold milk for about 2 minutes, until thickened.

Fold in the well-drained crushed pineapple.

Spread this pineapple pudding mixture over the strawberry layer.

Top with whipped cream

Spread the remaining 1 cup whipped cream evenly over the pineapple pudding layer.

Garnish & chill

Add fresh strawberry halves, mint leaves, or coconut flakes on top.

Chill in the refrigerator for at least 4 hours or overnight for the best flavor and texture.

Notes

  • Drain pineapple well to prevent excess liquid from seeping into the layers.

  • Use a sharp knife dipped in hot water for clean, neat slices.

  • Can be made a day ahead—actually tastes better after resting overnight.

  • For a dairy-free option, use coconut whipped cream and vegan cream cheese.

Find it online: https://claradelish.com/tropical-no-bake-strawberry-split-cake/