1 can Eagle Brand milk
1/4 c. lemon juice
1 lg. can crushed pineapple, drained
1 c. pecans
8 oz. Cool Whip
2 graham cracker crusts

Stir milk and lemon juice together with a spoon until thick. Mix with pineapple, pecans and Cool Whip. Pile into the graham cracker crusts. Chill for 2 hours. This will keep for days.