2 (9-inch) graham cracker pie crusts
Juice of 2 lemons
1 Eagle Brand milk
1 (20 oz.) can crushed pineapple and juice in heavy syrup
1 c. chopped nuts
1 lg. Cool Whip

Mix together lemon juice and milk. Add pineapple with juice and nuts. Fold in 1 large Cool Whip. Pour into pie shells. Refrigerate. Let stand 3 hours before serving. Makes 2 pies.