- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (20 ounce) can crushed pineapple, drained
- 1 1/2 cups chopped pecans
- 2 (9 inch) prepared graham cracker crusts
Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
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Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.