Tropical No-Bake Strawberry Split Cake
Ingredients:
2 cups fresh strawberries, sliced
1 cup whipped cream
1 cup powdered sugar
1/2 cup unsalted butter, melted
1 can crushed pineapple, drained (20 ounces)
2 cups graham cracker crumbs
2 cups whipped cream (for filling)
1 package instant vanilla pudding mix (3.4 ounces)
1 teaspoon vanilla extract
16 ounces cream cheese, softened
1 cup milk
Fresh strawberries for garnish
1/4 cup granulated sugar
Instructions:
In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well blended. Press the mixture firmly into the bottom of a 9 by 13 inch dish to create an even crust. Chill in the refrigerator.
In a large bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and vanilla extract. Fold in 2 cups of whipped cream until fluffy. Spread this over the chilled crust.
Layer the sliced strawberries evenly over the cream cheese filling.
In another bowl, whisk the vanilla pudding mix with milk until thickened. Fold in the drained pineapple until smooth. Spread this mixture over the strawberries.
Top everything with a generous layer of whipped cream. Garnish with fresh strawberries.
Chill the cake in the refrigerator for at least 4 hours, or overnight for best results.
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: 250 per slice
Servings: 12 slices