Hawaiian Punch Pie - cooking recipe

Ingredients

2 graham cracker pie crust shells
1 (6 oz.) can crushed pineapple
1 c. chopped pecans
1 can Eagle Brand milk
1 (6 oz.) can pink frozen lemonade
1 (8 oz.) Cool Whip topping

Preparation

Drain pineapple.
Mix pineapple, Cool Whip, frozen lemonade and Eagle Brand milk together.
Add pecans.
Pour over into pie shells.
Let chill for 3 hours in refrigerator.
Slice and serve.