3 tbsp. lemon juice
1 can Eagle Brand milk
1 can (20 oz.) crushed pineapple
1 large container Cool Whip
1 c. chopped nuts

Mix first three ingredients. Then fold in cool whip. Put into pie shell (graham cracker). Sprinkle nuts on top. Refrigerate, 2 hours or overnight. Makes 2 9" graham cracker crust pies.