Frozen Pineapple Pie - cooking recipe

Ingredients

1 can Eagle Brand condensed milk
1/2 c. lemon juice
1 (20 oz.) can well drained pineapple, crushed
8 oz. Cool Whip topping
1 c. chopped pecans
2 (8-inch) graham cracker crusts

Preparation

Beat together Eagle Brand milk and lemon juice.
Add pineapple, Cool Whip topping and 1 cup of pecans.
Mix well.
This will fill the 2 graham cracker crusts.
Freeze.
Set out shortly before serving time and allow to soften enough to cut.
May be returned to the freezer.
Yield:
2 (8-inch) pies.