15 oz. can sweetened condensed milk
9 oz. container Cool Whip
1/4 c. lemon juice
1 lg. can crushed pineapple, drained
1 c. chopped pecans that have been toasted in 1 tbsp. butter for 20 min. at 300 degrees
2 graham cracker pie crusts

Blend milk with lemon juice. Fold in whipped topping, nuts, and pineapple. Pour into crust, and chill until firm, approximately 3 hours. NOTE: Can use strawberries or peaches instead of pineapple.

Variations: Use juice of 2 lemons or 1/3 cup lemon juice, untoasted pecans, and a large container of Cool Whip. Pour into 4 graham cracker crusts.