Summer Cool Pie - cooking recipe

Ingredients

2 baked and cooled pie shells
1 large container Cool Whip
1 can Eagle Brand condensed milk
1 medium can crushed pineapple, drained
lemon juice (enough to thicken)
1 c. chopped pecans

Preparation

Mix Cool Whip, condensed milk and pineapple, add lemon juice, a small amount at a time until mixture thickens.
Mix well.
Add chopped nuts of your choice, mixing well.
Pour into the 2 baked pie shells.
Refrigerate.