Lemon Pineapple Pie - cooking recipe

Ingredients

1 (15 oz.) can sweetened condensed milk (not evaporated)
1/2 c. Borden ReaLemon juice (in bottle)
1 small can crushed pineapple, well drained
1 small carton Cool Whip
2 Keebler 8-inch butter-flavor Ready-Crusts

Preparation

Stir lemon juice into condensed milk.
Stir until thickened, about 5 minutes.
Add drained pineapple.
Fold in Cool Whip and pour into crusts.
Cover with plastic lids that come with crusts. Refrigerate at least 4 hours.
Can be frozen ahead.
Thaw 2 to 3 hours before serving.
\"The easiest pie you will ever make!\"