No-Bake Italian Cake
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!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: cakes, desserts
Cuisine: American
Keyword: italian cake, no bake recipe
Servings: 12
Calories: 179kcal
- 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
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.
Make sure you get the sweetened condensed milk--the kind that's thick and pours really slow. I believe that what we in the USA call evaporated milk, some people in the UK call "condensed milk"--that is not the same thing!
Real whipped cream may be substituted for the non-dairy whipped topping. If you can get Dream Whip (a powder sold over by the jellies (gelatine desserts) that can be made up and substituted as well
Serving: 1serving | Calories: 179kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 206mg | Fiber: 1g | Sugar: 29g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 1mg