Ingredients
- 1 (11 oz) box Nilla Wafers
- 1 (14 oz) can sweetened condensed milk
- 1 (20 oz) can crushed pineapple, with juice
- 1/4 cup fresh lemon juice
- 1 (8 oz) tub cool whip, thawed
- 1 cup sweetened coconut flakes
- 1/2 cup chopped pecans
- ~ 12 maraschino cherries, drained
Preparation
- In the bottom of a 9×13-inch baking dish, arrange Nilla wafers in a single layer to cover the bottom of the dish.
- In a medium-sized bowl, combine condensed milk, pineapple, and lemon juice. Mix until smooth.
- Gently spoon the mixture over the wafers and smooth into an even layer. Arrange another layer of wafers on top.
- Spoon cool whip over the second layer of wafers and smooth to the edges.
- Sprinkle coconut over the top, then refrigerate for 6 hours or overnight.
- Before serving, sprinkle on pecans and place a cherry in the middle of each slice.