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Creamy pineapple filling sandwiched between wafers and topped off with whipped topping and a pile of coconut. This easy no-bake dessert will have them coming back for seconds!
I’m a big fan of no-bake desserts, so when I saw the original recipe on my friend Maria’s blog, Maria’s Mixing Bowl, I knew this was something I had to make. Maria is a cook like me–nothing fancy–just good old comfort food. We also inspire each other, which doesn’t come as any surprise.
Admittedly, I was a little dubious at first at how this would set up since it appeared there was nothing that would solidify the filling. Plus the filling was a “pourable” consistency.
Well, it set up and it set up fine! What probably happens here is the layers of vanilla wafers sop up the liquid and become soft and cake-like in consistency. You will probably need two boxes of vanilla wafers to complete this cake. You won’t use the entire second box, but these cookies are quite versatile and can be used in many other recipes and they make great cookie crumbs so you can substitute those for when graham cracker crumbs are called for in a crust.
When you see the list of ingredients, you’re going to think that this will be cloyingly sweet. Amazingly, it is not! You have the nice tart bite of pineapple and you add fresh lemon juice to the filling for additional tartness.
If you’re not a fan of coconut, chopped pecans can be substituted. No set amounts for either–use as much or as little as you want.
This is another one of those no-bake desserts that can be eaten frozen so don’t overlook that option. Lots of these desserts are actually better frozen! It won’t go runny either if you’ve frozen it and decide you like it better just chilled.
Another recipe that’s a “keeper!”
Cups and saucers/plates from the Osteria Collection by Tapinassi. They are available from Allora.
No-Bake Italian Cake
Ingredients
- 1 - 2 boxes Vanilla wafers you'll need at least 1 box, but I advise getting 2
- 20 oz can crushed pineapple in juice
- 14 oz can sweetened condensed milk (EU readers see NOTES)
- 1/4 cup fresh lemon juice
- 8 oz tub whipped topping (EU readers see NOTES)
- coconut -OR- chopped pecans use as much or as little as you like
- Maraschino cherries for garnish optional--but they taste great on this
Instructions
- Place a layer of vanilla wafers in the bottom of a 13 x 9-inch pan.
- Place pineapple in a large bowl; drain off about 1/4-1/2 cup of the juice.
- Add the condensed milk and lemon juice; stir to combine.
- Pour over the wafers in the prepared pan.
- Place another layer of vanilla wafers over the filling.
- Top with whipped topping.
- Sprinkle coconut or chopped pecans on top of the whipped topping.
- Chill overnight. May be frozen as well.
Notes
Nutrition
Melissa Sperka says
Judy, this is stunning!
Judith Hanneman says
Thank you my sweet (and famous) friend <3
Linda J says
Definitely making this over the weekend. Thanks for an easy to do crowd pleaser! BTW, I just pinned the
Italian White Bean soup. That’s dinner before the dessert!
Judith Hanneman says
You will love this “cake”! I was very impressed with it!
Angela says
Very impressive! It looks as though you fussed, but (actually) didn’t. It’s very E-Z & quick to prepare, so I’m loving it. I’m planning to serve this for dessert at our cookout this coming Sunday afternoon. Thanks a bunch!
Judith Hanneman says
This cake is like too easy LOL!!! But it’s so delish, just the right amount of sweet to tangy.
Marisa Franca @ All Our Way says
You had my attention at Italian 🙂 but when I saw the dish — I was rapt. Yum!! I can’t wait to make this — I’m pinning.
Marisa Franca @ All Our Way recently posted…Spinach Ricotta Beef Ravioli Filling
Judith Hanneman says
Marisa, I’m taking my friend’s word that it’s “Italian” (because she is)–it’s her personal recipe. It may be a copycat of authentic though–the place where I get my hand-made Italian bakeware retweeted this and didn’t email me saying it was fake or anything LOL!!!
Paula says
I was reading the directions and notes. Just so you know, in the US sweetened condensed milk is called just that. So don’t get evaporated milk. Would not taste the same at all! This looks delicious and I will be trying it out on my Wednesday night fellowship group.
Judith Hanneman says
I just couldn’t remember if they still called “evaporated milk” “condensed” in the UK…I had no time to ask my sister–who lives there–so I thought it best to make that pretty clear since I have quite a few readers from there and Europe as well.
Judith Hanneman says
BTW Paula, it is very good! It’s a friend’s recipe and at first I thought it’d be terribly sweet–but surprisingly, it’s not!