(by Shirley McNevich)
2 ready-made graham cracker crusts
3 TBSP lemon juice
1 can Eagle brand condensed milk (NOT evaporated)
1 large Cool Whip
1 - 20oz. can Dole crushed pineapple (drained)
1 large can Dole sliced peaches (drained)
In a bowl add lemon juice, Eagle milk, drained crushed pineapple and drained peaches--stir until mixed. Add Cool Whip--stir until mixed. Pour half of the mixture into each of the two graham cracker crusts. Refrigerate overnight.
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