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 410 kcal
Author Kelly Miller


  • 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


  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.

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

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

  4. 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.

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

Nutrition Facts
Italian No Bake Cake
Amount Per Serving
Calories 410 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 173mg8%
Potassium 261mg7%
Carbohydrates 75g25%
Fiber 3g13%
Sugar 59g66%
Protein 4g8%
Vitamin A 170IU3%
Vitamin C 5.5mg7%
Calcium 153mg15%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.