2 graham cracker crusts
1 can Eagle Brand milk
16 oz. can crushed pineapple
1/3 c. lemon juice
1 c. chopped pecans
10 oz. (lg.) Cool Whip
1 can coconut

In large container blend well the milk, pineapple and lemon juice. Add pecans. Fold into the above mixture: Cool Whip and coconut. Pour into crust and place in refrigerator. Let set 2 hours before serving.