1 graham cracker pie crust
1 (14 oz.) can condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened

Beat cream cheese until light and fluffy. Beat in condensed milk. Add lemon juice and vanilla; mix well. Pour filling into crust and chill until firm, about 3 hours. Spread on cooled topping.

TOPPING FOR BLUEBERRY PIE:

4 c. blueberries
1 tsp. lemon juice
1 c. sugar
2 tbsp. cornstarch

Mix all ingredients and cook over medium heat until juice thickens. Cool and spread over cake. You may strain this if you do not want the berry hulls in it.