1 graham cracker crust
8 oz. cream cheese
1 1/3 c. condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 can cherry pie filling (can substitute blueberry)

Soften cream cheese to room temperature. Whirl until fluffy. Add milk gradually while continuing to beat. Blend in juice and vanilla. Pour into crust and chill 2-3 hours. Top with cherry or blueberry filling.