Cherry Burst Pie - cooking recipe

Ingredients

1 keebler ready-crust graham cracker pie crust (6 oz.)
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1/2 teaspoon vanilla
4 ounces Cool Whip Topping, thawed
1 cup crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup maraschino cherry, drained well and chopped

Preparation

Combine sweetened condensed milk, lemon juice, and vanilla in a medium bowl and mix together until blended well.
Fold in remaining ingredients, one at a time, mixing well after adding each one.
Mound mixture into graham cracker crust.
Freeze until firm, at least 3 hours.
Let stand at room temperature for 15-20 minutes before serving.