Tropical Strawberry Split Cake

Tropical Strawberry Split Cake

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the crust:

– 2 cups graham cracker crumbs

– 1/2 cup unsalted butter, melted

– 1/4 cup granulated sugar

For the filling:

– 16 oz (450g) cream cheese, softened

– 1 cup powdered sugar

– 1 teaspoon vanilla extract

– 2 cups whipped cream

– 2 cups fresh strawberries, sliced

For the topping:

– 1 can (20 oz) crushed pineapple, drained

– 1 package (3.4 oz) instant vanilla pudding mix

– 1 cup milk

– 1 cup whipped cream

– Fresh strawberries for garnish

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

1. For the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9×13-inch dish to form the crust. Chill in the refrigerator while preparing the filling.

2. For the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mix until creamy. Fold in the whipped cream until well combined. Spread the filling over the chilled crust.

3. Arrange the sliced strawberries on top of the cream cheese layer.

4. For the topping: In a separate bowl, whisk together the instant vanilla pudding mix and milk until thickened. Fold in the drained crushed pineapple. Spread the mixture over the strawberries.

5. Top with a layer of whipped cream and garnish with fresh strawberries.

6. Chill the cake in the refrigerator for at least 4 hours, or overnight, before serving.

Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: Approximately 4 hours 20 minutes | Servings: 12-16 slices