1 can Eagle Brand milk
1 can strawberry pie filling
1 can crushed pineapple, drained
1 carton Cool Whip
1 c. chopped pecans

Mix first three ingredients. Then fold in Cool Whip and pecans. Pour into cookie crust.

COOKIE CRUST:

2 c. flour
2 sticks butter, softened
1/2 c. powdered sugar
1/2 c. chopped pecans