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

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  • 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

  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.

Printable Recipe Card

About ITALIAN BAKELESS CAKE

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




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