Pineapple Salad - cooking recipe

Ingredients

1 can Eagle Brand
1/4 c. lemon juice
1 (15 oz.) can crushed pineapple, drained
1/2 to 1 c. chopped nuts
1/4 tsp. red cake color
1 (9 oz.) tub Cool Whip

Preparation

Mix thoroughly the Eagle Brand and lemon juice.
Add the well drained, crushed pineapple, chopped nuts, cake color and Cool Whip.
Refrigerate overnight.