2 graham cracker crusts
1 carton of Cool Whip
1 med. jar of cherries
1 can of pineapple
1 can of Eagle Brand milk
1/4 c. lemon juice
1 c. of pecans

Chop nuts and cherries. Mix all together with rest of the ingredients into a large mixing bowl. Pour evenly into pie crusts and cool for 2 hours.