- 14 ounces sweetened condensed milk
- 1 tablespoon lemon juice
- 20 ounces drained crushed pineapple
- 12 ounces Cool Whip
- 1 graham cracker crust
Drain the pineapple. Be sure to save the juice for another recipe.
In a large bowl mix together the drained pineapple, lemon juice, sweetened condensed milk, and the Cool Whip. Stir until well combined.
Pour into crust and refrigerate. You will need to refrigerate for a few hours before serving.
Recipe Tips for the Cook
This recipe is by Virginia McDowell. Jefferson City, Mo. 1989, my grandmother.