2 graham cracker crusts OR maybe half a box of vanilla wafers
14 oz Eagle Brand milk
1/4 cup lemon juice
8 oz sour cream
12 oz Cool Whip
2 cans crushed pineapple or other fruit
(Coconut)
(Nuts)

Combine the filling ingredients and layer in the graham crusts or in a nice dish with vanilla wafers. Refrigerate 1 hour before serving. You may add coconut or nuts if desired.

Here is a recipe from the 1960s. It was on the menu at a fried chicken restaurant in the town where I grew up.

Ice Box Pudding

Part I:
2 cups powdered sugar
1 cup butter
4 eggs, beaten

Part II:
1 small can crushed pineapple
1 pound vanilla wafers, crushed
1 cup chopped nuts

Combine above 2 groups and place in layers in a 5 by 9 inch loaf pan. Refrigerate overnight. Serve with whipped cream and a cherry.