1 (9") graham cracker crust or baked pastry shell
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract

In a large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours, or until set.

TOPPING:

2 pt. (2 c.) washed, fresh blueberries
2 tbsp. Minute Tapioca
1/2 c. sugar
1 1/2 tsp. lemon juice

Combine the blueberries, tapioca, sugar and lemon juice in a saucepan. Let stand 15 minutes. Bring to a boil, stirring and take off heat. Let cool and chill in refrigerator or freezer. After cheese mixture is set, top with chilled blueberry mixture. Refrigerate.