Cherry Burst Pie - cooking recipe

Ingredients

1 9 oz. Keebler Ready made pie crust
1 14 oz. can sweet condensed milk (you can use the fat free milk)
1/4 c. lemon juice
1/2 tsp. vanilla
4 oz. cool whip topping
1 c. crushed pineapple, drained
1/2 c. chopped pecans
1/2 c. maraschino cherries, chopped

Preparation

In medium size bowl, combine condensed milk, lemon juice and vanilla.
Mix until well blended.
Fold in remaining ingredients, mixing well after each addition.
Mound mixture into pie crust and freeze until firm 2 to 3 hours.
Let stand at room temperature for 15 minutes before serving.