1 9" graham cracker crumb crust
1 (8 oz.) pkg. cream cheese
1 can sweetened condensed milk
1/2 c. reconstituted lemon juice
1 tsp. lemon extract, optional
1 tsp. vanilla
1 can cherry or blueberry pie filling

In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2-3 hours. Serve with pie filling topping.