1 (16 oz.) Cool Whip
1 can Eagle Brand milk
1 lemon juice ball
1 (8 oz.) cream cheese
1 c. crushed pineapple
1 c. pecans
2 graham cracker pie crusts

Mix milk and lemon juice together. Blend in cream cheese. Add pineapple, then pecans, then Cool Whip. Pour in pie crust and put in ice box for 30 to 45 minutes.