Smooth, refreshing, and perfect for a summer bar-be-que dessert. Once the graham cracker crust is baked and cooled, it's filled with luscious and plump fresh blueberries. The filling is a simple combination of cream cheese, sweetened condensed milk,fresh squeezed lemon juice, and vanilla extract. The real secret to this recipe is the lemon juice. I normally add the entire ½ cup lemon juice, but start with ⅓ cup and add more until the desired citrusy flavor you like. Refrigerate, decorate the top with more blueberries and strawberries, and you have a delicious and patriotic themed dessert.