2 (8 oz.) pkgs. cream cheese
1 c. sugar
1/2 c. milk
1/2 tsp. vanilla
3 tsp. lemon juice
1 lg. Cool Whip (8 oz.)
2 Ready Bake Graham Cracker Pie Crusts
Topping: 1 can blueberry pie filling or cherry

Let cream cheese sit until soft. Mix together with sugar, milk, vanilla, lemon juice and Cool Whip. Mix until it has a creamy consistency.

Brush the graham cracker pie crusts with melted butter. Let cool. Fill with cream cheese mixture and top with pie filling. Refrigerate overnight. Also freezes well.