Butterfinger Pie

2 Containers of Cool Whip
2 graham cracker crusts
6 large butterfingers
One packet of instant vanilla pudding mix
2 cups of milk

Mix pudding and milk and let chill. Then, add crushed butterfingers (leaving enough to sprinkle on top of both pies) and 1 container of cool whip to pudding. Pour in both pie shells. Top with remaining cool whip and sprinkle left over butterfingers pieces on top of pies. Freeze pies and set out 30 - 45 minutes befor time to cut. (May also substitute Oreo cookies for butterfingers. Use almost entire package of oreos.)

Pineapple Pie

Ingredients
1 serving Ready Crust 2 Extra Servings Graham Cracker Pie Crust (9 Oz)
11 oz sweetened condensed milk
20 oz canned crushed pineapple in juice
8 oz Cool Whip Whipped Topping

Instructions
Mix condensed milk, pineapple (drained very well), and cool whip together. Pour mixture over graham crust.

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This recipe is very easy and anytime I make it I get awesome reviews and everyone wants the recipe!