1 (14 oz.) can Eagle Brand
1/3 c. lemon juice
1 (16 oz.) Cool Whip, softened
1 (29 oz.) peaches, cut in bite size pieces and well drained
2 (9-inch) graham cracker pie crust

Mix milk, lemon juice and Cool Whip until smooth. Fold in peaches and divide evenly into pie crust. Cover and refrigerate overnight.