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1 c. Eagle Brand milk 4 Tbsp. lemon juice 15-oz. can crushed pineapple, drained 12 oz. Cool Whip 3/4 c. pecans, chopped 1/2 c. coconut 2 graham cracker pie crusts Combine milk, lemon juice, and pineapple. Fold in Cool Whip. Add nuts and coconut. Pour into pie crusts. Chill. 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. |