Easy Frozen Salad - cooking recipe

Ingredients

1 can pie filling
1 can Eagle Brand
1 (8 oz.) crushed pineapple, drained
1/2 c. chopped walnuts or pecans
1/4 c. lemon juice
1 (4 oz.) Cool Whip

Preparation

Combine first 5, then fold in Cool Whip.
Put in 10-inch pie plate.
Cover and freeze 4 hours or overnight.
Serve on leaf lettuce.
Garnish with fruit.