Hawaiian Refridgerator Cake

I was pleasantly surprised by this recipe. I thought the lady finger lined pan wouldn’t work out but as you can see it did! They turn almost cake-like and the ones that are exposed on the top still have a slight crunch even after being refrigerated. The filling is sweet with a lemony tang and the pineapple adds a tropical element that isn’t overpowering. I know adding marshmallows to a mix like this may throw some people off but I enjoy the fluffy texture it brings to the dish. For this recipe, I had a few more taste testers than expected and they found it delightful. I would reach for this recipe again in the future.

Hawaiian refrigerator cake

14oz condensed milk
1/4c lemon juice
10 marshmallows, chopped
8oz can of crushed pineapple, drained
10 maraschino cherries, roughly chopped
1/2 pint of cream, whipped or 1 container of whip topping
1, 7oz package of ladyfingers

Mix condensed milk and lemon juice together, set aside for 5 minutes, then add in all the other ingredients except for the ladyfingers. Line an 8×8 or 9×9 with the lady fingers (see photos above) and break them up to make them fit if you need to. Pour the cream mixture into the cookie-lined dish and refrigerate overnight. Garnish with cherries and serve.

Note: If you use whipped topping it will make for a sweeter dessert.

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