CRUST 1:

6 graham crackers, crushed (1 1/4 c.)
1/4 c. sugar
6 tbsp. butter

CRUST 2:

1 c. pecans (sm. pkg.)
1/4 c. brown sugar
1/4 c. butter

CAKE:

1 can condensed milk
1 (8 oz.) pkg. cream cheese
1/3 c. lemon juice
1 tsp. vanilla

CRUST 1 & 2: Combine crushed crackers and sugar. Melt butter and mix with cracker mix. Spread evenly in pie pan. For pecan spread, mix together 1/4 cup melted butter, 1/4 cup brown sugar and 1 package pecans. Spread evenly on bottom of prepared cracker crust. Bake in 350 degree oven for 5 minutes. Let cool.

CAKE: Let cream cheese come to room temperature, whip in a bowl until light and fluffy. Add condensed milk and whip until mixed. Add lemon juice and vanilla. Blend well on high speed. Pour into cracker crust and refrigerate 4 hours. Top with blueberries, strawberries, or cherries and whipped topping, when serving. Yield: 6 to 8 servings.