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2 pie crusts, baked
1 (20 oz.) can crushed
pineapple, drained
1 can Eagle Brand condensed
1 (9 oz.) whipped topping
1/3 c. lemon juice
1 c. nuts

Bake pie shells and let cool. Mix lemon juice, milk and
pineapple together. Let stay in refrigerator several hours.
Fold in topping and nuts. Place in crust and refrigerate

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