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Ingredients
- 1 can Eagle Brand milk
- 1/2 c. lemon juice
- 1 large carton Cool Whip
- 1 can crushed pineapple, drained
Method
- Mix milk and lemon juice.
- Beat well.
- Add 3/4 can pineapple and Cool Whip and stir.
- Pour into graham cracker crust.
- Top with remaining pineapple.
- Refrigerate for a few hours.