2 graham cracker pie crusts
1 can Eagle Brand condensed milk
1/4 c. reconstituted lemon juice
1 lb. can crushed pineapple, drained
1 c. (or 8 oz. pkg.) coconut
1 c. pecans, chopped
1 (9 oz.) Cool Whip
1 c. chopped maraschino cherries (if desired)

Beat milk and lemon juice. Add pineapple, coconut, and nuts (cherries, if desired). Fold in Cool Whip. Then put in pie crust. Let chill for 2 hours.