1 graham cracker pie crust
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 (21 oz.) strawberry pie filling

Let cream cheese stand at room temperature until softened. In medium bowl beat cream cheese until light and fluffy. Slowly add milk beating until smooth. Stir in lemon juice and vanilla until mixed well. Pour into crust. Chill 3 hours until firm and then top with strawberry pie filling.