No Bake Dessert: Italian Cake
- 50 Nilla Wafers
- 20 oz can crushed pineapple, drained
- Juice of 1 lemon
- 14 oz can sweetened condensed milk
- 1 cup sweet flaked coconut
- 8 oz container Cool Whip
- 15 maraschino cherries, halved
- Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish.
- Mix condensed milk and lemon in a large mixing bowl.
- Add pineapple to the milk and stir.
- Pour mixture over the Nilla Wafers.
- Add another layer of wafers on top of milk and pineapple mixture.
- Top with Cool Whip like a frosting.
- Sprinkle with coconut flakes.
- Drain cherry halves with a paper towel so they don't bleed and place on top of the cake.
- Refrigerate overnight, about 8 hours.
Recipe by SoFabFood at https://sofabfood.com/no-bake-dessert-italian-cake/
3.2.2925