2 graham cracker crusts 1 can Eagle Brand Milk 1 small can Angel Flake Coconut 1 large (16 oz) Cool Whip 1/4 c lemon juice 1 can (20 oz) crushed pineapple 1 c chopped walnuts
Mix milk and lemon juice. Add coconut and drained pineapple. Fold Cool Whip into mixture and pour into crusts or 9 X 13 pan. Chill. Sprinkle chopped nuts over top. Keeps well in freezer, if it lasts that long.
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