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A cool, creamy, fruity dessert layered with strawberries, pineapple, bananas, and whipped topping over a buttery graham crust — the perfect no-bake summer treat.

Tropical No-Bake Strawberry Split Cake

A cool, creamy, fruity dessert layered with strawberries, pineapple, bananas, and whipped topping over a buttery graham crust — the perfect no-bake summer treat.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sliced strawberries
  • 1 8 oz container whipped topping, thawed
  • 1 cup powdered sugar
  • 1 20 oz can crushed pineapple, drained
  • 1 ½ cups graham cracker crumbs
  • ½ cup melted butter
  • ½ cup chopped pecans or walnuts optional
  • 2 sliced bananas optional

Equipment

  • 9×13 dish
  • mixing bowls
  • spatula
  • Whisk or mixer
  • Refrigerator

Method
 

  1. Combine graham crumbs and melted butter; press into a 9×13 dish. Chill 15–20 minutes.
  2. Fold whipped topping and powdered sugar together.
  3. Spread half the mixture over the crust.
  4. Layer pineapple, then bananas (if using).
  5. Spread remaining whipped topping mixture.
  6. Arrange sliced strawberries on top and sprinkle nuts if desired.
  7. Cover and chill at least 4 hours before serving.

Notes

Drain pineapple thoroughly to prevent a watery dessert.
Chill overnight for the best texture and clean slices.
Firm bananas work best to keep layers intact.
Use homemade stabilized whipped cream if you prefer not to use Cool Whip.
Add extra berries or nuts to customize flavor and texture.