Blueberry Cheese Cake
1 graham cracker crumb crust
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
¼ Cup lemon juice
1 can of blueberry pie filling
1. Place the soft cream cheese in a large mixing bowl.
Beat on low until light and fluffy.
2. Add the condensed milk and beat on low until mixed well.
Add the vanilla and stir until incorporated.
3. Add the lemon juice and mix well until all
the ingredients are mixed together.
4. Fold cream mixture into the pie crust. Cover and place in the refrigerator
until firm 3 to 4 hours. Remove and spread the pie filling evenly on top.
Garnish with whip topping and serve.