Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.

Melt the butter in a microwave safe dish.

In a medium bowl, mix together the graham cracker crumbs, sugar and butter.

Press the mixture into the bottom and up the sides of 2 8 or 9" pie pans.

Freeze for 1 hour.

Set the lemonade concentrate in a bowl to thaw, before starting to make the crust.

In a large metal mixing bowl, whisk together the milk and the pudding.

Add in the lemonade concentrate and whisk until pudding starts to thicken, about 2 minutes.

Gently fold in 8 oz of the Cool Whip.

Divide the filling evenly into the 2 pie crusts. Cover with plastic wrap and refrigerate 4-24 hours.

Before serving, spread some of the remaining Cool Whip over the pies. There will be Cool Whip left over.

Serve cold.