2 cans Eagle Brand milk
1 large graham cracker crust or 2 small crusts
Cool Whip

Set cans in pan deep enough to be over cans, 1 to 2-inches. Pour very hot water over cans and bring to a boil. As water boils out pour hot water in and keep cans covered with water at all times. Boil 3 hours. Be very careful. Set aside and cool at least 2 hours. When opening cans be very careful, only puncture at first. Stand back, it may spurt out! Open slowly and pour into graham cracker crusts and chill. Top with Cool Whip.