No Bake Italian Cake - cooking recipe

Ingredients

50 vanilla wafers
20 ounces crushed pineapple, drained
1 lemon juice
14 ounces sweetened condensed milk
1 cup sweetened flaked coconut
8 ounces Cool Whip
15 maraschino cherries, halved

Preparation

Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish.
Mix condensed milk and lemon in a large mixing bowl.
Add pineapple to the milk and stir.
Pour mixture over the Nilla Wafers.
Add another layer of wafers on top of milk and pineapple mixture.
Top with Cool Whip like a frosting.
Sprinkle with coconut flakes.
Drain cherry halves with a paper towel so they don't bleed and place on top of the cake.
Refrigerate overnight, about 8 hours.