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.
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