Graham cracker crust in 9 inch spring-form pan or 9 x 13 inch baking pan
1 env. Knox gelatin
2 (8 oz.) pkgs. cream cheese
1 can sweetened condensed milk
2 tbsp. lemon juice
14 1/2 oz. frozen topping

Over low heat, mix gelatin with 1/2 cup water until blended. Beat cream cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in gelatin. Fold in whipped topping. Pour into pan. Set 3 hours; chill. Add cherry or blueberry pie filling for topping.