1 (8 oz.) pkg. cream cheese (room temperature)
1 can Eagle brand milk
1/3 c. lemon juice
Cool Whip, small carton
1 can blueberry or cherry pie filling
2 graham cracker pie shells

Blend cream cheese, Eagle Brand milk and lemon juice until smooth. Divide mixture and pour into each pie shell. Divide pie filling and pour over cheese. Cover with Cool Whip and place in refrigerator for several hours or overnight.