1 lg. can crushed pineapple, drained
1 can Eagle Brand milk
1/4 c. lemon juice
1 (9 oz.) carton Cool Whip
1 c. chopped pecans
2 graham cracker crust

Mix milk and lemon juice together. Add Cool Whip and mix well. Add pineapple and nuts, pour into crust and keep in refrigerator overnight before serving. Serves 8.