Test Kitchen # 53 ~ No Bake Goodness

My Mother recently shared this recipe with me and I am not really sure where she got it from…one of my aunts or a family friend maybe? Regardless, it meets my three favorite requirements for dessert (the first is negotiable but the last two are most certainly not):

1.) it’s easy
2.) it’s pretty and
3.) it’s quite tasty

The recipe didn’t have a name and was written on a piece of paper that I promptly lost after I had bought the ingredients. Thank you, Google, for having another purpose other than being one giant spellchecker! I typed in all the ingredients and was not disappointed. Turns out that for some unknown reason it’s called Italian Bakeless Cake. I understand the bakeless part obviously, but I couldn’t find anything anywhere that explained why it’s called Italian bakeless cake. (I’m guessing Italy is it’s birth place but if anyone knows for sure I’d be delighted to hear from you.)

No matter where it originated or who shared it with my Mother it is definitely a keeper! It will be the perfect cool summer dessert for those late afternoon bar-b-ques that will be here before we know it.

What you need:
1 can sweetened condensed milk
1/4 cup lemon juice
1 8ox can crushed pineapple with juice
30 to 40 Nilla wafers
1 8 oz cool whip, thawed
1 to 1/12 cups coconut (The original recipe called for 2 full cups but I thought it was a little much.)
1 jar maraschino cherries, drained and patted dry
What you’ll do:
Mix together sweetened condensed milk and lemon juice,stir in crushed pineapple and set aside.
Line the bottom of a *9×13 pan with Nilla wafers.
Spread the pineapple mixture on top of the cookies.
Add another layer of wafers.
Cover with a layer of cool whip.
Sprinkle with desired amount of coconut.
Top with cherries.
Allow to refrigerate over night (or at least for 4 or more hours) so that the Nilla wafers soak up all that yummy pineapplely goodness.

Such a refreshing and tropical dessert that will surely please your family and friends!

*The original recipe also called for a smaller pan but I prefer a less thick and bulky dessert. It also chills faster spread out.

Tuesday’s Table

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