Pineapple Cream Pie - cooking recipe

Ingredients

1 can Eagle Brand milk
1 (9 oz.) Cool Whip
1 (No. 2) can crushed pineapple
5 Tbsp. lemon juice (bottle or fresh)

Preparation

Mix milk and lemon juice.
Then fold in Cool Whip and crushed pineapple (not drained).
Pour into graham cracker crust and place in refrigerator and let chill from 30 to 45 minutes before serving.
Makes 2 pies.