(by Shirley McNevich)
2 pre-baked 9" pie crusts (if you don't make them from scratch, you will need unbaked pie crust doughs and bake them according to package directions)
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 8oz. can Dole crushed pineapple (drained)
1 1/2 cups mini-marshmallows
1/2 cup Baker's angelflake coconut
1/2 cup chopped pecans
1 - 21oz. can Lucky Leaf cherry pie filling
1 - 8oz. Cool Whip (thawed)
In a bowl add Eagle milk, crushed pineapple, mini-marshmallows, coconut and pecans--stir until mixed. Add cherry pie filling--stir. Add Cool Whip--stir. Pour half of the mixture into both of the baked pie crusts. Refrigerate overnight.
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