Ingredients
- 2 cups graham cracker crumbs (or vanilla wafer crumbs)
- ½ cup (1 stick) unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping (whipped cream or non‑dairy alternative)
- 1½ cups fresh strawberries, sliced
- 1½ cups fresh mango, diced
- 1 banana, sliced (optional)
- 1 tablespoon lemon juice (to toss bananas)
- Optional toppings: extra whipped cream, chopped nuts, shredded coconut
Instructions
- Press graham cracker crumbs mixed with melted butter into the bottom of a 9×13‑inch pan. Chill while preparing the filling.
- Beat cream cheese and powdered sugar until smooth.
- Fold in whipped topping until light and creamy.
- Spread the cream mixture over the chilled crust.
- Arrange sliced strawberries and diced mangoes evenly on top. If using banana, toss slices in lemon juice and add.
- Top with remaining whipped topping or a drizzle.
- Cover and chill for at least 4 hours or overnight until set.
- Garnish with chopped nuts or shredded coconut before serving, if desired.
Notes
- Use vanilla wafers for a sweeter crust variation.
- Substitute mango with pineapple or peaches if preferred.
- For extra indulgence, drizzle chocolate or strawberry sauce before chilling.
- Make individual servings by layering in cups instead of a pan.
- For gluten‑free, substitute gluten‑free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no‑bake)
- Category: Dessert
- Method: No‑bake assembly
- Cuisine: American/Tropical fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 220
- Sugar: 20g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
