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italian bakeless cake

rosecuriouscooks avatar
Recipe by
shecooks curiouscooks
@rosecuriouscooks
The Villages, FL

This recipe was personally prepared by Ruth Norris for the July 2015 meeting of the Curious Cuisiners.

►
yield serving(s)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For italian bakeless cake

  • 1 can
    (14 oz) sweetened condensed milk
  • 1/4 c
    fresh lemon juice
  • 1 can
    (8 oz) crushed pineapple, undrained
  • vanilla wafers (32 to 40)
  • 8 oz
    cool whip, thawed
  • 2 c
    sweetened, flaked coconut
  • 25
    maraschino cherries

How To Make italian bakeless cake

  • 1
    Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined.
  • 2
    Mix in pineapple with juice, set aside.
  • 3
    Line bottom of glass baking dish (8x8) with vanilla wafers.
  • 4
    Pour all of the pineapple mixture over the vanilla wafers. Add another layer of vanilla wafers on top of mixture.
  • 5
    Spread cool whip evenly on top of vanilla wafers. Cover with coconut, top with maraschino cherries. Cover, refrigerate at least 8 hours before serving.
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