Best 3 No Bake Italian Cake Recipes

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NO BAKE ITALIAN CAKE



No Bake Italian Cake image

This recipe for No Bake Italian Cake couldn't be easier to make and the result is a delicious dessert that's like a tropical taste explosion in your mouth. If you're typically a non-baker, this will quickly become your new go-to dessert that's perfect for the family after a delicious meal and great to bring along to parties you'll be attending. Even if you bake often, you'll want to try this recipe out. It's so good, it won't last long!

Provided by SoFabFood

Categories     Dessert

Time 8h

Yield 30 Pieces, 5 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 871, Fat 36.8, SaturatedFat 23.1, Cholesterol 27, Sodium 346.3, Carbohydrate 129.9, Fiber 3.5, Sugar 84.1, Protein 10.5

ITALIAN CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

STUFFED PEPPER RICE BAKE



Stuffed Pepper Rice Bake image

A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.

Provided by Yoly

Categories     Rice Casserole

Time 1h

Yield 4

Number Of Ingredients 12

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 (10.75 ounce) can tomato soup (such as Campbell's®)
1 (14.1 ounce) can diced tomatoes, undrained
1 ¼ cups water, or more as needed
½ cup white rice
1 tablespoon Worcestershire sauce
½ teaspoon Italian seasoning
salt and freshly ground black pepper to taste
4 medium bell peppers, diced
½ cup shredded mozzarella cheese

Steps:

  • Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
  • Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
  • Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 28.3 g, Cholesterol 105.7 mg, Fat 32.8 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 250.9 mg

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