No Bake Italian Cake

Name: No Bake Italian Cake
Cook time: 8 h
Total time: 8 h
Yield: 30 Pieces, 5 serving(s)
Ingredients: 50 vanilla wafers; 20 ounces crushed pineapple, drained; 1 lemon juice; 14 ounces sweetened condensed milk; 1 cup sweetened flaked coconut; 8 ounces Cool Whip; 15 maraschino cherries, halved

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Recipe by SoFabFood

This recipe for No Bake Italian Cake couldn’t be easier to make and the result is a delicious dessert that’s like a tropical taste explosion in your mouth. If you’re typically a non-baker, this will quickly become your new go-to dessert that’s perfect for the family after a delicious meal and great to bring along to parties you’ll be attending. Even if you bake often, you’ll want to try this recipe out. It’s so good, it won’t last long!

READY IN: 8hrs

SERVES: 5

YIELD: 30 Pieces

UNITS: US

INGREDIENTS

Nutrition

50

vanilla wafers
20

ounces crushed pineapple, drained
1

lemon juice
14

ounces sweetened condensed milk
1

cup sweetened flaked coconut
8

ounces Cool Whip
15

maraschino cherries, halved

DIRECTIONS

Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish.
Mix condensed milk and lemon in a large mixing bowl.
Add pineapple to the milk and stir.
Pour mixture over the Nilla Wafers.
Add another layer of wafers on top of milk and pineapple mixture.
Top with Cool Whip like a frosting.
Sprinkle with coconut flakes.
Drain cherry halves with a paper towel so they don't bleed and place on top of the cake.
Refrigerate overnight, about 8 hours.

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