1 can sweetened condensed milk
1/2 c. lemon juice
1 (20 oz.) can crushed pineapple
1 lg. can peach slices
1 c. or more, chopped pecans
1 lg. carton Cool Whip
2 prepared graham cracker crusts

Combine sweetened condensed milk and lemon juice. Drain crushed pineapple and peach slices. Add to milk mixture with chopped pecans. Fold in Cool Whip. Pour into prepared graham cracker crusts. Chill. These will keep up to 2 weeks in refrigerator.