Italian Bakeless Cake Recipe

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ITALIAN BAKELESS CAKE

shecooks curiouscooks

By
@rosecuriouscooks

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


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Rating:

Comments:

Serves:

number of servings not noted, depends on size of serving

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy