1 c. Eagle Brand milk
1 small can frozen lemonade
1 medium can crushed pineapple
1 (16 oz.) whipped topping
1 c. pecan chips (optional)
20 graham crackers
1/4 c. softened butter
2 tbsp. white sugar

Mix well first 3 ingredients with a spoon. Fold in whipped topping.

In a 9 x 13-inch greased pan or two round pie tins, place the following mixture: crushed crackers, butter and sugar.

Bake at 400°F for 12 minutes. Cool, then pour in topping mixture and sprinkle with pecan slivers.