Quick and Easy Almost Fat-Free Cheesecake

Ingredients:

1 graham cracker pie crust, purchased or made from scratch

One 8-ounce package of fat-free cream cheese

One can sweetened condensed milk, such as Eagle Brand (not evaporated milk)

1/3 cup lemon juice

1 tsp. vanilla flavoring, if desired

1 can cherry pie filling or any other kind, such as strawberry or blueberry

Instructions:

Put cream cheese out to soften an hour or two ahead of time.

Heat oven to 400 degrees. Take cover off crust and bake for five minutes. Allow crust to cool.

Put cream cheese in mixer bowl and mix until smooth with no lumps.

Add sweetened condensed milk and whip till light.

Add lemon juice and beat to combine well.

Add vanilla and whip till very smooth and light.

Pour into crust, put in frig and chill.

Top with pie filling that has been prechilled.

Cover and keep in frig. Will keep several days if husband doesn't eat it all the first day.

Note: Do not try to skimp on the lemon juice, as, strangely, the filling will not thicken without it.