italian bakeless cake
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This recipe was personally prepared by Ruth Norris for the July 2015 meeting of the Curious Cuisiners.
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yield
serving(s)
prep time
15 Min
method
Refrigerate/Freeze
Ingredients For italian bakeless cake
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1 can(14 oz) sweetened condensed milk
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1/4 cfresh lemon juice
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1 can(8 oz) crushed pineapple, undrained
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vanilla wafers (32 to 40)
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8 ozcool whip, thawed
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2 csweetened, flaked coconut
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25maraschino cherries
How To Make italian bakeless cake
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1Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined.
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2Mix in pineapple with juice, set aside.
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3Line bottom of glass baking dish (8x8) with vanilla wafers.
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4Pour all of the pineapple mixture over the vanilla wafers. Add another layer of vanilla wafers on top of mixture.
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5Spread 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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Categories & Tags for ITALIAN BAKELESS CAKE:
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