1 graham cracker crust
1 (4 oz.) can sweetened condensed milk
1/3 c. lemon juice
1/2 tsp. vanilla
2 (3 oz.) pkgs. cream cheese, softened
1 (16 oz.) can whole cranberry sauce

In blender combine milk, lemon juice, vanilla and add cream cheese in chunks. Blend until smooth. Set aside. Extract a few cranberries from canned sauce for garnish. Fold remainder of the can into cream cheese mixture. Pour into unbaked graham cracker crust and garnish with berries. Freeze several hours or overnight. Let pie stand 10 minutes at room temperature before serving.