No Bake Coconut-Pecan Pie
Special thanks to: MS, Searcy, AR Servings: 16 Directions: 1 can Eagle Brand (sweetened condensed milk) 1 20 oz. can crushed pineapple (well drained) 1/4 c. Real Lemon juice 1 c. Angel Flake coconut 1 c. chopped pecans 12 oz. cool whip Mix lemon juice and milk, stir in coconut, pecans and pineapple. Fold cool whip into mixture and pour in 2 -- 8 or 9 inch graham cracker crusts. Chill and serve. Special Notes: I use pineapple in heavy syrup, but light syrup and/or unsweetened works if you are needing to cut down on the sugar. I use readymade graham cracker crusts. This recipe is really easy and is delicious. Everyone always wants the recipe.