Pinapple Cool Whip Pie Name: Natasha Sowell Base: Sheppard Recipe: 1 12oz. can eagle brand milk 2 lemons squeezed (approx 1/3 cup) 1 20oz. can crushed pinapple strained 1 12oz. tub cool whip 1 premade graham cracker crust pie Wisk together evaporated milk and lemon juice, until milk thickens. Stir in cool whip. Add strained pineapple, stir until completely mixed. If you would like crushed walnuts you could add them in. Pour into pie crust, refrigerate and serve. DELICIOUS!