1 graham cracker crust, 9" or baked pie crust, cooled
1 (8 oz.) pkg. cream cheese
1 (15 oz.) can Eagle Brand milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla
1 can blueberry pie filling

Soften cream cheese to room temperature. Whip until fluffy. Gradually add Eagle Brand condensed milk. While continuing to beat until well blended. Add lemon juice and vanilla. Blend well. Add pie filling. Pour into crust. Chill. Top with Cool Whip.