Description
The No-Bake Italian Cream Cake is a deconstructed version of the traditional Italian Cream Cake. Traditional Italian Cream Cake typically includes layers of cake, cream cheese frosting, shredded coconut, and chopped pecans, all baked to perfection. However, this version skips the oven entirely. Instead, the dessert layers graham crackers or vanilla wafers with a smooth, creamy filling made from cream cheese, sweetened condensed milk, and butter. The result is a cake-like texture without the need for baking, making it much simpler and quicker to prepare. It’s perfect for a warm day when you don’t want to turn on the oven but still want to indulge in something rich and satisfying.
Ingredients
- For the Cake Layers:
- 1 (14.4 oz) box of graham crackers or vanilla wafers (or a mix of both)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (toasted for extra flavor, optional)
- For the Cream Cheese Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (adjust for sweetness)
- For the Topping:
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1/2 cup sweetened shredded coconut (toasted, optional)
- 1/4 cup chopped pecans (toasted, optional)
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Spatula
Instructions
- Prepare the Cream Cheese Filling:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer.
- Add the sweetened condensed milk, vanilla extract, and powdered sugar. Beat until well combined and smooth. Set aside.
- Assemble the First Layer:
- Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers or vanilla wafers. Break the crackers as needed to fit the dish.
- Add Filling and Mix-Ins:
- Spread about one-third of the cream cheese mixture over the cracker layer using a spatula.
- Sprinkle a third of the shredded coconut and chopped pecans over the cream cheese layer.
- Repeat Layers:
- Add another layer of graham crackers or wafers on top of the filling.
- Spread another third of the cream cheese mixture and sprinkle with another third of the coconut and pecans.
- Repeat with a final layer of crackers, the remaining cream cheese mixture, coconut, and pecans.
- Top the Cake:
- Spread the whipped topping evenly over the top layer of the cake.
- Sprinkle with toasted coconut and pecans for garnish, if desired.
- Chill:
- Cover the dish with plastic wrap or a lid and refrigerate for at least 4-6 hours, or overnight, to allow the layers to soften and the flavors to meld.
- Serve:
- Slice and serve chilled. Enjoy the creamy, nutty, and coconutty goodness!
Notes
Chill the cake for a few extra hours or overnight for the best texture and flavor. Garnish with toasted coconut, chopped pecans, or a drizzle of honey for an elegant touch. It’s a perfect make-ahead dessert for holidays, potlucks, or when you want something sweet without turning on the oven!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian-American
Keywords: No-Bake Italian Cream Cake Recipe