No Bake Strawberry Split Cake with Pineapple
A layered dessert of strawberries, bananas, and pineapple under a cream cheese and whipped topping filling in a graham cracker crust.
Equipment
- Electric hand mixer
- Large mixing bowl
- Rubber spatula
- Sieve for draining pineapple
Ingredients
Main Ingredients
- 1 graham cracker crust 9 inch, store bought
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping thawed
- 2 cup sliced fresh strawberries
- 1 cup sliced bananas about 2 medium
- 1 cup crushed pineapple well drained
- 2 tbsp chocolate syrup optional, for drizzling
- ¼ cup chopped nuts optional topping
Instructions
Cooking
- Beat. Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping.
- Layer. Arrange the strawberries, bananas, and pineapple in the crust.
- Spread. Top with the cream cheese filling and smooth the surface.
- Chill. Refrigerate at least 3 hours until set.
- Finish. Drizzle with chocolate syrup and sprinkle with nuts before serving.
Notes
Substitutions: Use a cookie crust in place of graham. Blueberries can replace some strawberries.
Tips: Drain the pineapple well and slice the bananas just before layering.
Storage: Refrigerate for up to 3 days. Do not freeze.
Nutrition does not include the optional chocolate syrup and chopped nuts.