1 baked 9 inch pie shell
1 c. Eagle brand condensed milk
1/4 c. lemon juice
1 pkg. (3 oz.) cream cheese
2 eggs, separated
1 c. fruit
4 tbsp. sugar

Blend Eagle brand condensed milk and lemon juice. Beat cream cheese until smooth, add egg yolks, one at a time beating well. Add fruit and mix gently. Fold into Eagle brand mixture. Pour into cool pastry shell. Beat egg whites until stiff. Gradually add sugar and beat until peaked and stiff. Pile egg whites on pie filling.

Bake in slow oven (325°F) 15 minutes or until light brown.