(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 TBSP vanilla
1 - ready-made graham cracker crust (or make your own)
1 can any flavor pie filling (optional--refrigerate overnight before using)
In a mixer add cream cheese--beat. Add Eagle milk--beat well. Add vanilla--beat until smooth. Pour batter into the graham cracker crust. Refrigerate overnight. Top the pie with the cold pie filling before cutting and serving (optional).