Cream Cheese Pie

2 graham cracker crusts

2 (21 ounce) cans pie filling

1 package cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and continue beating until smooth and combined. Add lemon juice and vanilla; mix well. Spread cream cheese mixture into pie crusts. Refrigerate until set; this will take between 2 to 4 hours (overnight is fine).

Just before serving, spread the pie filling over the top of the pie.

*tip* refrigerating pie filling before putting it on the pie will help it serve more easily