2 (3 1/2 oz.) pkg. instant sugar-free vanilla pudding mix
4 c. milk
1 (20 oz.) can pineapple chunks in juice, drained
1 (8 oz.) light frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crust

In large bowl, combine pudding mix, and milk according to directions. Fold in pineapple chunks and whipped topping. Blend thoroughly. Pour into pie crusts. Refrigerate until set.