This recipe's at least 40 years old and I have no idea why it's called an Italian anything but, as I've said before, we Southerns will give something an international name a minute!
I can't begin to tell you how wonderful this recipe is! It's a lot like Banana Pudding in that there are vanilla wafers which soak up a pudding-like mixture. I'd forgotten how much I loved it and watching my Angel Baby make my grandmother's recipe standing in my mama's kitchen was just about more than I could take...
My cup runneth over.
Italian Bakeless Cake
1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 8-oz. can crushed pineapple, undrained
32-40 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-16 maraschino cherries
Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.
Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.