1 Johnston's graham cracker pie crust
1 (8 oz.) cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1/3 c. lemon juice, fresh or bottled
1 tsp. vanilla
1 (21 oz.) can blueberry pie filling

Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours, until firm and then top with blueberry pie filling.