2 c. graham cracker crumbs
2/3 c. melted butter
2 (8 oz.) pkg. cream cheese
2 c. Eagle brand condensed milk
1/2 c. real lemon (or a little less)
2 tsp. vanilla
2 c. filling (blueberry, cherry, etc.)

Mix crackers and melted butter. Beat cream cheese until light and fluffy. Add milk. Blend thoroughly. Stir in lemon and vanilla. Pour into crust. Add filling. Refrigerate 2 or 3 hours or until firm. Do not freeze.