1 (8 oz.) cream cheese
1 (14 oz.) sweetened condensed milk (not evaporated)
1/3 c. lemon juice
1 tsp. vanilla

Beat cream cheese until fluffy. Add sweetened condensed milk, beating continually. Stir in lemon juice and vanilla. Pour over graham cracker crust (9 inch pie or 9 x 9 square pan). Chill 3 hours. Eat as is, or put cherry pie filling on top (blueberry is also good).

GRAHAM CRACKER CRUST:

1 pkg. Honeymaid graham crackers
7 tsp. melted butter
2 heaping tbsp. white sugar

Crush crackers fine, add sugar. Melt butter and add to cracker crumbs. Mix well and press into an 9 x 9 glass pan or 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool.