Italian No Bake Cake

By srumbel

This yummy Italian No Bake Cake is so simple! Vanilla wafers, crushed pineapple, coconut, and a creamy filling - topped with maraschino cherries - this is an easy dessert in a pinch!
from mostlyhomemademom.com

Ingredients

• 12 oz box vanilla wafers, divided
• 14 oz can sweetened condensed milk
• juice of 1 lemon
• 20 oz can crushed pineapple, drained
• 8 oz container Cool Whip, thawed according to package directions
• 1 cup coconut
• 24 maraschino cherries, drained and patted dry

Details

Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Place vanilla wafers in a single layer in the bottom of a 9 x 13 dish, approx 45 wafers will cover the bottom. Set aside

In a mixing bowl, whisk together sweetened condensed milk and lemon juice. Stir in drained crushed pineapple.

Pour mixture evenly over vanilla wafers and spread carefully to cover evenly. Top evenly with remaining vanilla wafers.

Drop dollops of Cool Whip over cake and carefully spread out evenly to cover the top of the cake. Sprinkle coconut over Cool Whip. Place cherries on top of coconut.

Cover cake and refrigerate overnight, or at least 3 hours before serving. Store in the refrigerator.

Yield: 12 servings