2 pie crusts
1 can Eagle Brand milk
1/4 c. lemon juice
1 lg. can crushed pineapple
1 lg. Cool Whip
1/2 c. nuts
1/2 c. coconut

Mix milk and lemon juice until it thickens. Fold in drained pineapple. Add Cool Whip and nuts. Put in baked pie crusts. Top with coconut. Refrigerate. VARIATION: Substitute strawberries for pineapple.