1 can (15 oz.) Eagle Brand milk
1/2 c. lemon juice
1 can crushed pineapple, drained, about 20 oz. (I used 15 oz. can)
1/2 c. chopped pecans
1 lg. container frozen whipped topping (about 9 oz.)
2 (8 or 9 inch) graham cracker crusts

Mix milk, lemon juice and pineapple; fold in pecans and whipped topping that has been partially thawed. Pile into crusts. Chill for at least an hour before serving. (I used a pastry crust.) Delicious!