Hawaiian Pie

1 10 inch graham cracker crust

2 bananas, sliced

1 20 ounce can crushed pineapple, drained

1  14 ounce can sweetened condensed milk

1/4 cup lemon juice

1 cup whipped cream (Cool Whip)

1/4 cup chopped pecans

flaked coconut

Place the bananas on the bottom crust, distributing them evenly.  Cover the bananas with the drained, crushed pineapple.  Beat the sweetened condensed milk with the lemon juice until smooth (a wire whisk works well).  Pour this over the pineapple.  Fold the nuts into the whipped cream and spread this over the pineapple.  Top the creation with flaked coconut so the top of the pie is thoroughly covered.  Chill thoroughly (best chilled overnight so the flavors blend).  Makes 8 to 10 servings.

Apricot Coconut Balls

Combine:

3/4 cup dried apricots, chopped

1/2 cup chopped nuts

3/4 cup shredded coconut

2 tablespoons sugar

Mix thoroughly (works very well in a food processor) and shape the mixture into small balls.  Roll the balls in chopped nuts until coated.  If a sweeter candy is desired, use confectioners sugar.  Store in a tightly covered container.  Makes 24 servings.