To make the crust, in a medium bowl, stir together the graham cracker crumbs, 1/4 c. granulated sugar, and melted butter until all the crumbs are evenly moistened.

Press the mixture into a 9"x13" pan with your hands. Then, use the bottom of a flat cup to press and pack the crumbs down.

Place the crust in the freezer while you prepare the filling mixture.

For the filling mixture, in the bowl of an electric mixer, cream together softened cream cheese, 1/2 c. granulated sugar, vanilla extract, and lemon juice until completely smooth and no lumps remain.

Add milk and mix, scraping down the sides in between with a spatula, until completely smooth.

Fold in the whipped topping until fluffy and until you don't see any more of the whipped topping.

Spread the cream cheese mixture over the crust.

Use a large spoon to place spoonfuls of the pie filling all over the top of the cream cheese layer and then carefully spread it evenly over the top.

Place it in the refrigerator to chill for at least 3 hours. Slice and enjoy!