8 oz. cream cheese, softened
1 can Eagle brand condensed milk
1/2 c. lemon juice
1 tsp. vanilla flavoring
Graham cracker pie shell

BLUEBERRY GLAZE:

1 c. sugar
1 c. water
2 tbsp. cornstarch
2 c. blueberries

Beat cream cheese until light and fluffy. Add sweetened condensed milk. Stir in lemon juice and vanilla.

Refrigerate 3 to 4 hours.

To make glaze, combine sugar and cornstarch thoroughly in a small saucepan over medium heat. Gradually add water.

Measure 1/2 cup of berries and crush. Add berries, stirring constantly until thick. Boil until clear, about 2 minutes. Strain and cool.

Pour cooled glaze over top of chilled pie. The glaze also goes well on pancakes.