Tropical Strawberry Split Cake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
2 cups whipped cream
08 -
2 cups fresh strawberries, sliced
09 -
1 package instant vanilla pudding mix (3.4 ounces)
10 -
1 cup milk
11 -
1 can crushed pineapple, drained (20 ounces)
→ Topping
12 -
1 cup whipped cream
13 -
Fresh strawberries for garnish
# Instructions:
01 -
Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until well combined. Press the mixture evenly into the bottom of a 9 by 13-inch dish to form the crust. Chill in the refrigerator.
02 -
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 the mixture over the chilled crust.
03 -
Layer the sliced strawberries evenly over the cream cheese filling.
04 -
In a separate bowl, whisk the vanilla pudding mix with milk until thickened. Gently fold in the drained pineapple until smooth. Spread this mixture over the strawberries.
05 -
Top the cake with a generous layer of whipped cream and garnish with fresh strawberries. Refrigerate for at least 4 hours, or overnight for the best results.
# Notes:
01 -
Chilling the cake overnight enhances the flavors and ensures proper setting.