Drain fruit cocktail and jar of cherries of all their juices; set aside. (I remove two cherries to put one on top of each pie and cut the remaining cherries in half). In a medium size mixing bowl, mix your can of Eagle Brand condensed milk and lemon juice stirring well. Pour your fruit cocktail and cherries into your mixture and stir gently. Gently fold in approx. 13 oz. of the cool whip (the best way I can explain this to you is one entire container and about ¾ of the 2nd container). Make sure you fold gently enough to mix well…if you stir too hard you will break down the cool whip, so be gentle! Divide your mixture into the 2 graham cracker crusts. Place the two remaining cherries in the center of each pie (if you saved them). Place lids on top, seal edges and refrigerate for at least 2 hours before serving. Can be made the night before. Enjoy!!!