Lemon-Pineapple Chiffon - cooking recipe

Ingredients

1 large c. pineapple, drained
1/3 c. lemon juice
1 1/2 c. coconut flakes
1 c. Eagle Brand milk
1 c. pecans
1 carton Cool Whip (medium)

Preparation

Mix together and pour over graham cracker crust.
Cool in refrigerator for 12 hours.