1 can sweetened condensed milk
8 oz. softened cream cheese
1/3 c. lemon juice
1 tsp. vanilla
9 inch graham cracker crust

Mix milk with cream cheese until it is smooth. Add lemon and vanilla. Blend thoroughly. Pour mixture into a ready to eat graham cracker crust. Refrigerate until pie becomes set, 2/3 hour. Top with either fresh or canned fruit. Cut and serve.