Cherry (or Blueberry) Cream Cheese Squares

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup powdered sugar
1 stick margarine, melted

Preheat oven to 350°. Grease a 9x13" baking pan. Mix crumbs, powdered sugar, and margarine. With a fork, press mixture evenly into the bottom of greased pan. Set aside.

Cream cheese filling:
1 cup sugar
1 (8-ounce) package cream cheese, softened
2 eggs, beaten

Blend sugar and softened cheese until smooth. Add beaten eggs and beat until smooth. Spread over the crust and bake for 20 minutes. Cool on a wire rack.

Fruit topping

1 (21-ounce) can cherry or blueberry pie filling
2 tablespoons lemon juice

When the baked cream-cheese mixture has cooled completely, prepare the fruit topping. Stir lemon juice into pie filling and spread over the cream cheese mixture. Cover tightly and refrigerate until serving time.