Combine all ingredients and mix well. Evenly divide between the two graham cracker pie shells and refrigerate several hours before cutting.
TIP: Wash and dry the plastic covers that come with the pie shells. Cover pies and store in fridge. You can actually use a 12 oz container of cool whip but no more than 12 ounces. I have actually done that when I didn't have the 8oz container on hand. You can always throw in a little coconut, too.