1 (15 oz.) can condensed milk
1 (8 oz.) pkg. cheese
1 tsp. vanilla extract
1/3 c. freshly squeezed lemon juice
1 (21 oz.) can blueberry pie filling
Graham cracker crust

Soften cream cheese and beat until fluffy. Add milk slowly while beating. Add lemon juice and vanilla; beat. Pour filling over crust. Chill about 2 hours before adding blueberry pie filling. This is better if made the day before.