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1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container non-dairy whipped topping, thawed

1 (20-ounce) can crushed pineapple, drained

1/2 cup chopped walnuts

1/2 cup chopped maraschino cherries

2 tablespoons fresh lemon juice

2 (9-inch) graham cracker crusts (see recipe)

Additional walnuts and maraschino cherries (optional)

1. In a bowl, combine milk and whipped topping.
2. Gently fold in pineapple, nuts, cherries and lemon juice.
3. Pour into the 2 graham crusts. Freeze until firm, about 4 hours.
4. Remove from freezer about 20 minutes before serving. Garnish with additional walnuts and cherries, if desired.

Makes 2 (9-inch) pies, 6 to 8 servings each.