8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
8 oz. whipped topping
8 oz. crushed pineapple, drained
1 c. pecans, chopped
2 (8 oz.) graham cracker pie shells

Cream the cream cheese well. Stir in the milk until smooth. Add lemon juice and vanilla.

Then fold in whipped topping, pineapple, and pecans. Divide evenly in pie shells. Chill.