Cherry Burst - cooking recipe

Ingredients

1 graham cracker crust
1/4 c. lemon juice
4 oz. Cool Whip, thawed
3/4 c. pecans, chopped
1 can Eagle Brand milk
1/2 tsp. vanilla
1 c. crushed pineapple
1/2 c. maraschino cherries

Preparation

Combine condensed milk, lemon juice and vanilla.
Fold in remaining ingredients, one at a time.
Fill pie crust with mixture.
Freeze until firm (2 to 3 hours).
Let stand at room temperature for 15 to 20 minutes before serving.