Perfect for hot summer months, this no-bake Italian cream dessert also makes a tasty Holiday treat! We love the flavor of gingersnap cookies, so I chose them for this recipe. You can use any flavor cookie you enjoy.
- 1 14-oz. can of sweetened condensed milk
- 1/4 cup lemon juice
- ½ can of crushed pineapple, un-drained (1/2 of a 20-ounce can)
- Gingersnap cookies
- 1 pack Dream Whip, prepared (you can also use 1 container of Cool Whip)
- 1 cup sweetened, flaked coconut
- 1 can of cherry pie filling, only use what you need and save the remainder
- Mix sweetened condensed milk and lemon juice in a bowl until thoroughly combined.
- Mix in pineapple with juice and set aside.
- Line the bottom of an 8×8 baking dish with cookies.
- Pour the pineapple mixture over cookies.
- Add another layer of cookies on top of pineapple mixture.
- Spread prepared Dream Whip on top of cookies.
- Sprinkle with coconut.
- Top with cherries, then cover and refrigerate for 4 hours before serving
