Italian Bakeless Cake

• 1-14 oz. can sweetened condensed milk
• 1/4 cup lemon juice- fresh
• 1-8 oz. can crushed pineapples ( undrained)
• 32-40 vanilla wafers
• 1-8 oz container cool whip - thawed
• 2 cups sweetened flaked coconut
• 12-16 maraschino cherries

1. Whisk together sweetened condensed milk, lemon juice in a small bowl until it is thoroughly combined.
2. Mix in lemon juice & pineapples.
3. Line the bottom of a baking fish with vanilla waffers.
4. ( 8x8" or 7x10").
5. Pour all of the pineapple mixture over the waffers.
6. ( I used 16 on the bottom).Then add another layer of waffers on top of pineapple mixture.
7. Spread cool whip evenly on top of vanilla waffers.
8. Then sprinkle with the coconut.
9. Top with cherries.
10. Cover and refrigerate 8 hours before serving.

condensed milk, lemon juice fresh, pineapples, vanilla wafers, cool whip, coconut, maraschino cherries

Taken from cookpad.com/us/recipes/483020-italian-bakeless-cake (may not work)