Cream Cheese Pie - cooking recipe

Ingredients

1 large or 2 small graham cracker pie crusts
1 (8 oz.) pkg. cream cheese
1 (15 oz.) can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 (22 oz.) can cherry or blueberry pie filling

Preparation

Soften cream cheese to room temperature; whip until fluffy. Gradually add Eagle Brand milk.
Continue to beat until well blended.
Add lemon juice and vanilla.
Blend well.
Pour into crust and chill 2 to 3 hours before garnishing top with pie filling.