CRUST:

38 vanilla wafers, crushed fine
1/3 c. butter

Mix and press into pie pan and refrigerate.

FILLING:

12 oz. Cool Whip
1 can Eagle Brand milk
3 tbsp. lemon juice
8 oz. can crushed pineapple
1/2 to 1 c. pecans

Mix together and pour into crust. Refrigerate until served.