Ingredients:
2 large pie crusts or 12 graham cracker mini pie crusts
1 can (14oz) sweetened condensed milk
1 tub (12oz) cool whip
3/4 cup chopped pecans
1/2 cup shredded coconut
2 tablespoons lemon juice
1/8 tablespoon vanilla extract
1 can (10z) crushed pineapple (drained)
Maraschino cherries to garnish
Directions:
Combine the milk, pecans, coconut , juice, vanilla and pineapple in a bowl and whisk.
Fold the whipped cream into mixture. Keep folding till well combined.
Fill the pie crusts and refrigerate for at least 2 hours before serving (overnight preferably).
Can also be served in mini pie crusts 'cos big things come in lil' packages ;)
