Wednesday, September 4, 2013

Italian Bakeless Cake

1 (14 oz) sweetened condensed milk
1/4 c lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 (8 oz) Cool Whip, thawed
2 c sweetened flaked coconut
12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice.
Mix in pineapple with juice. Set aside.

Line bottom of small glass baking dish (8x8) with vanilla wafers.
Pour pineapple mixture over vanilla wafers.
Add another layer of vanilla wafers.
Spread Cool Whip on top.
Sprinkle with coconut.
Refrigerate at least 8 hours.

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