Pineapple Pies

by Marilyn Jones


1- 8 oz sour cream

1 can Eagle Brand Milk

1- 8 oz. cream cheese

1 Large can crushed pineapple,heavy syrup

1- 16 oz Cool Whip, thawed

2 - 8 inch graham cracker crust


With mixer and large bowl beat the sour cream and cream cheese with the Eagle Brand Milk. Stir in pineapple, juice and all. Fold in Cool Whip until well blended. Put in pie crust and freeze until firm.

Keeps well in freezer.When you are ready to serve take it out for about 25 or 30 minutes.