2 small (8-inch) graham cracker crusts
1 can Eagle Brand condensed milk
3 tbsp. lemon juice
1 (No. 2) can crushed pineapple, well drained
1 (9 oz.) carton Cool Whip

Fold together the condensed milk, lemon juice, pineapple and Cool Whip. Pour into pie crusts. Set in refrigerator for 2 hours or overnight.