2 graham cracker pie crust shells
1 can Eagle Brand milk
1/3 c. lemon juice
1 can pitted, tart cherries, drained or 1 (21 oz.) can cherry pie filling
1 c. chopped pecans
1 (8 oz.) carton Cool Whip

In large bowl combine milk and lemon juice, blend well. Add cherries and mix well. Stir in nuts and cool Whip, mixing well. Spoon equal amounts into the 2 pie shells and refrigerate 2 hours or overnight.