“I’ve also seen this exact recipe and it’s called HAWAIIAN baseless cake. SO GOOD!”

Treat your family to a slice of pure sunshine with this effortless Italian Bakeless Cake. Perfect for hot summer days, potlucks, or when you simply don’t want to turn on the oven, this vintage icebox dessert is a crowd-pleasing masterpiece. It features layers of crisp Nilla Wafers that magically soften into a tender, cake-like texture as they sit. Sandwiched inside is a bright, tropical filling of sweet crushed pineapple, tangy lemon juice, and rich condensed milk, all crowned with a fluffy layer of whipped topping, toasted-style coconut, buttery pecans, and classic maraschino cherries. It is cold, creamy, and wonderfully refreshing!

Italian Bakeless Cake

Ingredients:

Directions:

1. Build the First Layer: Arrange a single, even layer of Nilla Wafers across the bottom of a 9×13-inch baking dish to cover it completely.

2. Mix the Filling: In a medium bowl, combine the sweetened condensed milk, the crushed pineapple (along with all its juice), and the fresh lemon juice. Stir the mixture together until it is completely smooth and combined.

3. Layer the Filling and Cookies: Gently spoon the pineapple mixture over the bottom layer of wafers, spreading it carefully into an even layer. Arrange a second flat layer of Nilla Wafers directly on top of the filling.

4. Add the Topping: Spoon the thawed Cool Whip over the second layer of cookies, gently smoothing it out all the way to the edges of the dish.

5. Add Coconut and Chill: Evenly sprinkle the sweetened coconut flakes across the whipped topping. Cover the dish and place it in the refrigerator to chill for at least 6 hours, or overnight, to allow the cookies to soften into a cake-like texture.

6. Garnish and Serve: Just before slicing and serving, sprinkle the chopped pecans over the top and place a maraschino cherry in the center of each designated slice. Serve chilled!