Yum-Yum Pie - cooking recipe

Ingredients

1 (8 oz.) pkg. light cream cheese (room temperature)
1 can Eagle Brand condensed milk
1/3 c. lemon juice
1 can blueberry or cherry pie filling
2 Keebler butter crusts
Cool Whip

Preparation

Blend cream cheese, milk and lemon juice until smooth.
Divide mixture and pour into each pie shell.
Divide pie filling and pour over cheese mixture.
Cover with Cool Whip (light).
Refrigerate several hours or overnight preferably.