(8 ounce) package cream cheese, softened
1 (14 ounce) can Eagle Brand Condensed Milk
1/3 cup lemon juice
1 (8 ounce) carton Cool Whip
1 (15 ounce) can crushed pineapple, drained
1/2 cup pecans, chopped
2 graham cracker pie crusts
Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth.
Stir in pineapple and pecans and fold in cool whip.
Divide mixture evenly between both pie crusts.
Chill in refrigerator for 4 hours before serving.
READY IN: 4hrs 10mins
YIELD: 2 pies