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Cook Lemon Fruit Pies
Donna
Brock
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- 2 graham cracker pie shells
- 1 large can crushed pineapple (drained)
- 1 small can Mandarin oranges (drained)
- ½ cup chopped pecans or walnuts
- ¾ tub of Cool Whip
- 1 can Eagle Brand milk
- ½ cup lemon juice
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Mix (by hand with a wisk) lemon juice and milk. Cut oranges. Make sure pineapple and oranges are well drained. Use paper towels for excess liquid. Add Cool Whip, stir well, add nuts, stir well again. Pour into pie crusts, add Cool Whip for topping and refrigerate.
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