2 graham cracker pie shells
1 (10 oz.) pkg. pecans
1 (8 oz.) pkg. cream cheese
1 (6 oz.) can crushed pineapple, drained
1 (16 oz.) tub of Cool Whip
1 can Eagle Brand canned milk
3 tbsp. lemon juice

Cream the cream cheese, add Eagle Brand milk and mix well (hand mix). Add pineapple, pecans and lemon juice, mix well. Fold in Cool Whip. Pour into pie shells. Chill approximately 3 hours.