1 c. whipping cream
1/2 c. fresh lemon juice
1 (8 oz.) pkg. cream cheese
1 can sweetened condensed milk
1 env. plain gelatin
1/4 c. cold water
1 tsp. vanilla
1 (10 inch) deep dish graham cracker pie crust

Stir lemon juice into cream; let stand 10 minutes. Mash cream cheese thoroughly. Gradually beat in condensed milk. Mixture should be smooth. Add gelatin to water; let stand 5 minutes, then dissolve over hot water.

Whip lemon-cream mixture until it begins to stiffen. Pour into cream cheese mixture and continue beating until well blended. Stir in gelatin and vanilla. Pour into pie crust. Chill until firm. Top with fruit of choice.