Pineapple Cream Icebox Pie - cooking recipe

Ingredients

1 large can of crushed pineapple (drained real good)
1 can Eagle Brand milk
2 to 3 Tbsp. lemon juice
1 large Graham Cracker pie crust
Cool Whip

Preparation

Bake the crust at 350 degrees for 15 minutes or until the top edges start to turn brown, let cool to touch. Mix the drained crushed pineapple, Eagle Brand milk and the lemon juice together and pour immediately into the pie crust. Spread the Cool Whip on top. The mixture should set up when poured into the crust. If not, let it set in the refrigerator for awhile.