No-Bake Italian Cake

• Vegetarian

• Produce

  • 1 can Pineapple in, juice

• Condiments

  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 1 tub Topping, whipped

• Nuts & Seeds

  • 1 Coconut -or- chopped pecans

• Snacks

  • 1 Vanilla wafers

• Dairy

  • 1 can Condensed milk, sweetened

• Desserts

  • 1 Maraschino cherries

Found on bakeatmidnite.com

Description

Ingredients

• Vanilla wafers (youll need at least 1 box, but I advise getting 2)
• 1 can (20 oz) crushed pineapple in juice
• 1 can (14 oz) sweetened condensed milk (EU readers see NOTES)
• ¼ cup fresh lemon juice
• 1 tub (8 oz) 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)

Directions

• 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 ¼-1/2 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.