ITALIAN BAKELESS CAKE

Italian Bakeless Cake Recipe

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shecooks curiouscooks

By
@rosecuriouscooks

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

Rating:
☆☆☆☆☆ 0 votes
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

How to Make ITALIAN BAKELESS CAKE

Step-by-Step

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

    Cover, refrigerate at least 8 hours before serving.

Printable Recipe Card

About ITALIAN BAKELESS CAKE

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