Ingredients
- 1 box of graham crackers (about 9-10 full sheets)
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container of whipped topping (such as Cool Whip)
- 1 can (20 oz) crushed pineapple, drained
- 2 cups sliced strawberries
- 1/2 cup shredded coconut (optional)
- 1/4 cup chopped nuts (optional, such as walnuts or pecans)
- 1/4 cup maraschino cherries for garnish (optional)
Instructions
- Prepare the Crust:
- Crush the graham crackers into crumbs, either using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated.
- Press the graham cracker mixture into the bottom of a 9×13-inch baking dish to form a firm crust. Place it in the refrigerator to set while preparing the filling.
- Prepare the Filling:
- In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Gently fold in the whipped topping, mixing until the mixture is light and fluffy.
- Assemble the Cake:
- Spread the cream cheese and whipped topping mixture over the chilled graham cracker crust, smoothing it into an even layer.
- Layer the crushed pineapple evenly on top of the filling, followed by the sliced strawberries.
- Optional: Sprinkle shredded coconut and chopped nuts over the fruit layer for added texture and flavor.
- Chill and Garnish:
- Refrigerate the assembled cake for at least 4 hours, or overnight, to allow the layers to set properly.
- Before serving, garnish with maraschino cherries on top for a festive touch.
- Serve and Enjoy!
- Slice into squares and enjoy this tropical no-bake dessert with the refreshing flavors of pineapple and strawberry! 🍓🍍
This no-bake treat is perfect for hot summer days when you want something sweet without the oven!