CRUST:

2 sticks butter, melted
2 c. pecans, chopped
2 c. plain flour

Mix butter and flour until crumbly. Add pecans and pat in 9 x 13 inch pyrex baking dish. Bake at 350 degrees for 15 minutes. Cool.

FILLING:

1 can Eagle Brand milk
1 sm. can crushed pineapple, drained
1 lg. Cool Whip
1 lg. can strawberry pie filling

Mix all together and pour over baked crust. Chill several hours and serve.