Italian Bakeless Cake

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Recipe by South Your Mouth

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Italian Bakeless Cake

1 14-oz. can sweetened condensed milk

1/4 cup fresh lemon juice

1 small can (8-oz.) crushed pineapple, undrained

32-40 vanilla wafers

1 8-oz. carton cool whip, thawed

2 cups sweetened, flaked coconut

12-16 maraschino cherries


Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.


Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.