Italian Bakeless Cake
Classic no-bake desserts never go out of style, and this Italian Bakeless Bake is a perfect example. Made with layers of Nilla wafers, a creamy pineapple filling, fluffy whipped topping, and sweet coconut, this easy dessert is both refreshing and nostalgic. It’s a longtime favorite for family gatherings, potlucks, and holiday celebrations—and since there’s no baking required, it’s as simple to make as it is delicious.
🍒 Italian Bakeless Bake
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Nilla Wafers | 1 box (11 oz) | For the layers |
| Sweetened condensed milk | 1 can (14 oz) | |
| Crushed pineapple, with juice | 1 can (20 oz) | |
| Lemon juice | 1/4 cup | |
| Cool Whip, thawed | 1 tub (8 oz) | |
| Sweetened coconut flakes | 1 cup | |
| Pecans, chopped | 1/2 cup | Optional garnish |
| Maraschino cherries, drained | About 12 | For garnish |
Directions
Step 1: Prepare the Base
Arrange a single layer of Nilla Wafers in the bottom of a 9Ă—13-inch baking dish.
Step 2: Make the Filling
In a medium bowl, stir together the sweetened condensed milk, crushed pineapple with its juice, and lemon juice until well combined.
Step 3: Layer the Dessert
Spread the pineapple mixture evenly over the wafers. Add a second layer of Nilla Wafers on top.
Step 4: Add the Topping
Spread the thawed Cool Whip evenly over the wafer layer, covering the entire surface.
Step 5: Chill
Sprinkle the coconut flakes over the top. Cover and refrigerate for at least 6 hours, or overnight, to allow the dessert to set.
Step 6: Garnish and Serve
Just before serving, sprinkle with chopped pecans and place a maraschino cherry on each slice, if desired.
Tip: For the best texture and flavor, prepare this dessert the day before serving so the wafers have plenty of time to soften.
