1 can Eagle Brand milk
1 lg. Cool Whip
1/3 c. lemon juice
2 (15 1/4 oz.) cans crushed pineapple (drain well)

Mix lemon juice and milk together by hand. Combine with Cool Whip. Add drained pineapple. Pour into graham cracker crust in 9x13-inch pan or 2 pie pans. Refrigerate. (Best if made day before serving.)

CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

Combine all and press on bottom of pan. May bake at 375 degrees for 8 minutes or chill in refrigerator for 30 minutes.