Description
This No-Bake Strawberry Split Cake is a dreamy, tropical-inspired dessert that layers sweet cream cheese, juicy fruit, and whipped topping over a buttery graham cracker crust. With bananas, strawberries, and pineapple in every bite, it’s like a banana split meets a vacation in cake form—no oven required. Perfect for warm weather and make-ahead entertaining!
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 (20 oz) can crushed pineapple, well-drained
- 2–3 bananas, sliced
- 1½ cups sliced strawberries
- 1 (8 oz) container whipped topping (like Cool Whip)
- Maraschino cherries (optional, for garnish)
- ¼ cup chopped pecans or walnuts (optional, for crunch)
Instructions
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Make the Crust: In a bowl, mix graham cracker crumbs with melted butter until well combined. Press into the bottom of a 9×13-inch dish to form an even layer.
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Prepare Cream Cheese Layer: Beat cream cheese and powdered sugar together until smooth and fluffy. Gently spread over the crust.
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Layer the Fruit: Add an even layer of drained crushed pineapple, followed by sliced bananas, then strawberries.
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Top It Off: Spread whipped topping evenly over the fruit.
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Garnish: Top with extra strawberries, cherries, and chopped nuts, if using.
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Chill: Refrigerate for at least 4 hours or overnight before serving.
Notes
- For extra tropical flavor, add mango, kiwi, or coconut flakes.
- Toss banana slices in lemon juice to prevent browning.
- Substitute fresh whipped cream (stabilized) if you prefer.
- Make it gluten-free by using GF graham crackers.
- For added richness, layer in vanilla or banana pudding before the fruit.
