🍓 Tropical No-Bake Strawberry Split Cake
🕒 Prep Time: 20 mins
❄️ Chill Time: 4+ hours (or overnight)
🍽️ Serves: 12
📝 Ingredients
For the crust:
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2 cups graham cracker crumbs (or digestive biscuits, crushed)
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½ cup melted butter
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2 tbsp sugar (optional)
For the creamy filling:
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1 package (8 oz / 225g) cream cheese, softened
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1 cup powdered sugar
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1 tub (8 oz / 225g) whipped topping (like Cool Whip), thawed
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1 tsp vanilla extract
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2 bananas, sliced
For the topping:
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1½–2 cups fresh strawberries, sliced or halved
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½ cup pineapple chunks (canned or fresh)
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1 cup strawberry glaze (store-bought or homemade)
👩🍳 Instructions
1. Make the Crust
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In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
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Press the mixture firmly into the bottom of a 9×13 inch dish or pan.
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Refrigerate while preparing the filling.
2. Make the Creamy Layer
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In a large bowl, beat cream cheese and powdered sugar until smooth.
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Fold in the whipped topping and vanilla until light and fluffy.
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Spread half of the cream mixture over the crust.
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Layer with banana slices, then spread the rest of the cream mixture on top.
3. Add the Fruit Topping
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Arrange strawberries and pineapple over the top.
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Spoon strawberry glaze evenly over the fruit.
4. Chill
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Cover and refrigerate for at least 4 hours, preferably overnight, to let it set fully.
🍴 Serve & Enjoy!
Slice into squares and serve chilled. Optional: garnish with mint leaves or toasted coconut for extra flair.
💡 Tips
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Make it extra tropical: Add sliced mango, kiwi, or shredded coconut.
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No glaze? You can use a simple gelatin topping or even warm strawberry jam thinned with a little water.
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Use gluten-free cookies for the base if needed.