italian bakeless cake

Name: ITALIAN BAKELESS CAKE
Prep time: 15 min
Cuisine: American
Ingredients: 1 can(s) (14 oz) sweetened condensed milk; 1/4 cup(s) fresh lemon juice; 1 can(s) (8 oz) crushed pineapple, undrained; - vanilla wafers (32 to 40); 8 ounce(s) cool whip, thawed; 2 cup(s) sweetened, flaked coconut; 25 - maraschino cherries

24 Pinches

shecooks curiouscooks

The Villages, FL

Updated on Sep 27, 2015

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

Rate

No Image

prep time 15 Min

cook time

method Refrigerate/Freeze

yield number of servings not noted, depends on size of serving

Ingredients

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

How To Make italian bakeless cake

Step 1

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined.

Step 2

Mix in pineapple with juice, set aside.
Step 3

Line bottom of glass baking dish (8x8) with vanilla wafers.
Step 4

Pour all of the pineapple mixture over the vanilla wafers. Add another layer of vanilla wafers on top of mixture.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes