1 (8 oz.) pkg. cream cheese, room temperature
1 (14 oz.) can Eagle Brand milk
3/4 c. peanut butter
3 tbsp. ReaLemon juice
1 tsp. vanilla
1 (4 oz.) Cool Whip

In large bowl beat cream cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth. Stir in ReaLemon juice and vanilla. Fold in Cool Whip. Turn into cool pie crust. Chill 4 hours or until set. Serves 6.

You can use this recipe for cherry or pineapple or any of your favorite fruit. Just leave out the peanut butter. I have used can lemon pie mix. Very good.