1 graham cracker crust (9 inch)
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla

TOPPING:

1 qt. huckleberries
3/4 c. sugar
4 tbsp. cornstarch
2 tbsp. lemon juice
1/2 tsp. salt

In large bowl, beat cream cheese. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Crush 1/2 of huckleberries. Add 3/4 cup sugar, cornstarch and salt. Blend well. Cook over low heat, stirring constantly until mixture thickens. Blend in remaining berries and lemon juice. Cool. Spread over cheese layer and chill.