8 ounces Philadelphia cream cheese (softened)
1 (14-ounce) can Borden Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 teaspoon vanilla
1 large ready-made graham cracker crust
In a mixer add cream cheese--beat.
Add condensed milk, lemon juice and vanilla--beat.
Pour the batter into the graham cracker crust--refrigerate overnight.
After the pie is cold, top with your favorite pie filling (if you wish).