cream cheese pie

I refused to like pecan or pumpkin pie as a child, so for the holiday's my mom made this pie for me. I loved the blueberry pie filling.

• 6 oz graham cracker pie crust
• 8 oz cream cheese, softened
• 14 oz sweetened condensed milk
• 1/3 c lemon juice
• 1 tsp vanilla
• 21 oz fruit pie filling

1. Let cream cheese soften to room temperature and beat until light and fluffy.
2. Slowly add milk, beating until smooth.
3. Stir in lemon juice and vanilla until well mixed.
4. Pour mixture into crust and chill for 3 hours at least.
5. Serve with pie filling on top.