Italian No Bake Cake

A delicious and cool no bake sweet treat makes this the perfect dessert as spring draws to a close and summer starts to heat up.

What you need:

1 can sweetened condensed milk

1/4 cup lemon juice

1 8ox can crushed pineapple with juice

30 to 40 Nilla wafers

1 8 oz cool whip, thawed

1 to 1/12 cups coconut (The original recipe called for 2 full cups but I thought it was a little much.)

1 jar maraschino cherries, drained and patted dry

What you’ll do:

Mix together sweetened condensed milk and lemon juice, stir in crushed pineapple and set aside.

Line the bottom of a 9×13 pan with Nilla wafers.

Spread the pineapple mixture on top of the cookies.

Add another layer of wafers.

Cover with a layer of cool whip.

Sprinkle with desired amount of coconut.

Top with cherries.

Allow to refrigerate overnight (or at least for 4 or more hours) so that the Nilla wafers soak up all that yummy pineapplely goodness.

It really is a simple dessert but very refreshing! My mother shared the recipe with me years ago and I’m not sure she even knows where she got it from but it sure is yummy so do give it a go and enjoy!

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