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2 graham cracker crusts 2 (9 oz.) containers whipped topping 1 large can crushed pineapple, drained 1 can condensed milk 1/2 c. lemon juice 1/2 tsp. salt 1/2 c. coconut 1/2 tsp. vanilla 1 c. chopped pecans Set aside one container of whipped topping. Fold all remaining ingredients together and pour into crusts. Refrigerate for 3 to 4 hours or overnight. Top with remaining topping. A few drops of red food coloring may be added to filling to give it a pretty pink color. Yields 2 pies. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |