2 graham cracker crusts
1 lg. can crushed pineapple, in own juice, drained
1/3 c. lemon juice
1/4 c. coconut
1/4 c. chopped nuts
1 can evaporated skim milk
1 lg. container whipped topping
1/4 c. cherries
2 bananas

Line the crusts with the bananas. Spread pineapple over the bananas. Mix milk and lemon juice; pour this mixture over the pineapple. Sprinkle with half of the coconut. Cover with the whipped topping. Sprinkle remaining coconut, nuts and cherries. Refrigerate until ready to serve.