- 2 (9 inch) prepared graham cracker crusts
- 2 (14 ounce) cans sweetened condensed milk
- 6 tablespoons lemon juice
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 cup chopped walnuts
- In a large bowl, mix together condensed milk and lemon juice. Fold in whipped topping, then stir in walnuts.
- Pour half of mixture into each graham cracker crust. Freeze 4 to 6 hours before serving. Store leftovers in freezer.