Italian Bakeless Cake

14 oz. can Eaglebrand milk

1/4 c. fresh lemon juice from 1 large lemon

20 oz. crushed pineapple, drained well

1 box vanilla wafers

8 oz. cool whip, thawed

2 c. sweetened flaked coconut

1/4 c. finely chopped pecans

20-22 maraschino cherries, drained on paper towels

Whisk together eaglebrand and lemon juice in bowl until thoroughly combined. Stir in drained pineapple. Line bottom of 9x9 dish with vanilla wafers. Pour all of pineapple mixture over vanilla wafers. Add another layer of vanilla wafers. Spread cool whip over top of wafers. Cover with coconut. Sprinkle pecans on top. Top with cherries. Cover and refrigerate overnight at least 6 hours.