Italian No Bake Cake Recipes
ITALIAN NO BAKE CAKE
I found this recipe online. I have not tried it yet. It sounds delicious.
Provided by Jo Ann Duren
Categories Cakes
Number Of Ingredients 8
Steps:
- 1. Layer the bottom of 9 x 13 dish with vanilla wafers.
- 2. Mix in a bowl the lemon juice and condensed milk, then add the pineapple and mix all together.
- 3. Pour this over the vanilla wafers in the dish.
- 4. Add another layer of vanilla wafers on top of the pineapple mix.
- 5. Top with cool whip. coconut and cherries.
- 6. Refrigerate overnight.
- 7. Note: You can replace coconut with pecans if you would like.
- 8. Serve and enjoy!
NO BAKE ITALIAN CAKE
This recipe for No Bake Italian Cake couldn't be easier to make and the result is a delicious dessert that's like a tropical taste explosion in your mouth. If you're typically a non-baker, this will quickly become your new go-to dessert that's perfect for the family after a delicious meal and great to bring along to parties you'll be attending. Even if you bake often, you'll want to try this recipe out. It's so good, it won't last long!
Provided by SoFabFood
Categories Dessert
Time 8h
Yield 30 Pieces, 5 serving(s)
Number Of Ingredients 7
Steps:
- Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish.
- Mix condensed milk and lemon in a large mixing bowl.
- Add pineapple to the milk and stir.
- Pour mixture over the Nilla Wafers.
- Add another layer of wafers on top of milk and pineapple mixture.
- Top with Cool Whip like a frosting.
- Sprinkle with coconut flakes.
- Drain cherry halves with a paper towel so they don't bleed and place on top of the cake.
- Refrigerate overnight, about 8 hours.
Nutrition Facts : Calories 871, Fat 36.8, SaturatedFat 23.1, Cholesterol 27, Sodium 346.3, Carbohydrate 129.9, Fiber 3.5, Sugar 84.1, Protein 10.5
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