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Italian No Bake Cake

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!
Course Dessert
Cuisine American
Keyword Italian no bake cake
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 410kcal

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 410kcal | Carbohydrates: 75g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 173mg | Potassium: 261mg | Fiber: 3g | Sugar: 59g | Vitamin A: 170IU | Vitamin C: 5.5mg | Calcium: 153mg | Iron: 0.6mg