Hawaiian Pie - cooking recipe

Ingredients

graham cracker crust in long 9 x 12-inch Pyrex dish
2 cans Eagle Brand milk
1/4 c. lemon juice
5 to 6 bananas, sliced
2 cans crushed pineapple, drained well
12 oz. Cool Whip
1 c. coconut
3/4 c. chopped pecans
10 to 12 maraschino cherries, rinsed off

Preparation

In large bowl, mix Eagle Brand milk and lemon juice.
Add sliced bananas; mix well.
Pour into graham cracker crust; smooth out.
Layer (drained) crushed pineapple over mixture.
Layer Cool Whip, then coconut, then nuts.
Decorate with cherries. Refrigerate for 2 hours.