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 
  1. Mix sweetened condensed milk and lemon juice in a bowl until thoroughly combined.
  2. Mix in pineapple with juice and set aside.
  3. Line the bottom of an 8×8 baking dish with cookies.
  4. Pour the pineapple mixture over cookies.
  5. Add another layer of cookies on top of pineapple mixture.
  6. Spread prepared Dream Whip on top of cookies.
  7. Sprinkle with coconut.
  8. Top with cherries, then cover and refrigerate for 4 hours before serving
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