1 (6 oz.) graham cracker pie crust
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 oz.) can blueberry pie filling
With mixer, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in lemon juice, and vanilla.
Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling.