Open and drain the fruit cocktail and cherries, slice cherries in half, drain well. I used a Variant and used a can of tart cherries in place of maraschino cherries (got a hater in the family).

In a mixing bowl, add the condensed milk and lemon juice, stir to mix together until incorporated.

Add the fruit cocktail and cherries and gently stir into the milk mixture.

Add 1 3/4 containers of cool whip, gently fold into the fruit mixture so you do not deflate the cool whip.

Divide the mixture between two pie crust. Place the covers on the pies, seal the edges, and place in the fridge for at least 2 hours before serving. Can easily make the night before.

Slice, serve, and enjoy.