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PINEAPPLE ICEBOX PIE 
1 pie shell, crumb crust, cooked

FILLING:

1 (8 oz.) pkg. Borden's cream cheese
1 (#2) can crushed pineapple, drained
1 (15 oz.) can Borden's Eagle Brand milk, condensed
1/3 c. lemon juice, fresh or reconstituted

Let cream cheese stand at room temperature until softened. Beat until light and fluffy. Gradually add sweetened milk. Beat until smooth. Pour in lemon juice gradually and heat. Add drained pineapple. Pour into prepared crust and refrigerate until firm, about 2 hours.

Garnish with sliced pineapple or chunk pineapple with maraschino cherries to make flower.

PIE CRUST:

1 1/4 c. graham cracker crumbs
1/3 c. butter, softened
3 tbsp. sugar

Blend together; pour into pie pan, spreading evenly and firmly. Bake at 375 degrees for 8 minutes. Cool thoroughly before filling.
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