This recipe was adjusted from a recipe found on allrecipes.com
1 graham cracker pie crust
2-8 ounce packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
2/3 cup white sugar
1, 21 ounce can cherry pie filling (or topping of your choice)
Whip the whipping cream till soft peaks form. Add white sugar, continue beating till stiff peaks form. In a separate bowl beat the cream cheese, then add the lemon juice. Beat together. Add the whip cream mixture to the cream cheese and mix together. Fill the pie crust with cream mixture ( you will probably have extra), then top with canned fruit. Refrigerate over night or for several hours to firm up.