1 med. bottle maraschino cherries
1 (15 oz.) can crushed pineapple
1 (14 oz.) can condensed milk
1/4 c. fresh lemon juice
1 1/2 env. unflavored gelatin
1/4 c. water
1 (12 oz.) carton whipped topping
1 c. chopped pecans
2 graham cracker crusts

Drain cherries and pineapple, but reserve liquid. Cut cherries in quarters. Soften gelatin in cold water. Heat cherries and pineapple liquid, add gelatin, stir until dissolved. Cool to room temperature. Add lemon juice. Mix condensed milk with cherries and pineapple. Add gelatin mixture. (You can cool in refrigerator until it begins to thicken, so as not to dilute topping.) Fold in topping and nuts. Pour into 2 graham cracker crusts or pour into a 9"x13" pan with graham cracker crust base. Refrigerate. Be sure to press graham cracker crust mix firmly into pans. Recipe may be stretched by adding an extra 8 ounce carton whipped topping. Will make a 9"x13" plus 8"x8" or 3 (9") pies.