- 1 can Eagle Brand® milk
- juice of 1½ lemons
- 1 small can crushed pineapple, drained
- 1 small carton Cool Whip®
- ½ cup pecans
Mix together and pour into graham cracker crust. Chill for several hours.
This recipe comse from A Collection of Our Treasured Family Recipes Compiled with Love, for Generations to Come, sent to Our State magazine in response to a call for community cookbooks. The recipe has been tested by those submitting it to the cookbook, but not by Our State magazine.