Fabulous desserts can be easy to prepare if you have the right ingredients on hand.

Start with a ready-made graham cracker crumb crust. Then stir up a filling with sweetened, condensed milk for a smooth, luscious texture. Add a variety of fresh or canned fruits - or maybe peanut butter and chocolate - for both color and flavor. Fast and fabulous recipes like these assemble in minutes.

Then bake or chill or freeze. Crown your dessert with a cloud of whipped topping, fresh fruit or shaved chocolate. Then sit back and enjoy the compliments.

1 (8-ounce) package cream cheese, softened1 (14-ounce) can sweetened condensed milk1 egg3 tablespoons plus 1 teaspoon lemon juice from concentrate, divided1 (9-inch) graham cracker crumb crust½ cup raspberry preservesPreheat oven to 300 degrees. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.Pour half the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.Pour remaining batter on top. Using a knife, swirl remaining preserves into decorative pattern on top.Bake for 55 minutes. Cool. Refrigerate leftovers.Makes one 9-inch pie

1 (8-ounce) package cream cheese, softened1 (14-ounce) can sweetened condensed milkcup lemon juice from concentrate plus additional for dipping banana slices1 teaspoon vanilla extract3 medium bananas, divided1 (9-inch) graham cracker crumb crust1 (15-ounce) can mandarin orange segments, well drained, dividedIn a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir incup lemon juice and vanilla.Slice 2 bananas; dip in lemon juice and drain. Line crust with bananas and aboutof the orange segments. Pour filling over fruit.Chill for 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.Makes one 9-inch pie

2 (1-ounce) squares semi-sweet baking chocolate1 (14-ounce) can sweetened condensed milk¼ cup creamy peanut butter1 (8-ounce) tub nondairy whipped topping1 (9-inch) graham cracker crumb crustIn a large mixing bowl, melt chocolate squares in microwave for 15 seconds or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well.Fold in whipped topping. Spoon into crust.Freeze for 6 hours. Garnish as desired. Freeze leftovers.Makes one 9-inch pie

1 (14-ounce) can sweetened condensed milk½ cup lemon juice from concentrate1½ to 2 cups assorted fresh berries4 cups light whipped topping1 (9-inch) baked pastry shell or chocolate graham cracker crumb crustIn a large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries.Fold in whipped topping. Spoon into crust.Freeze for 5 hours or until set. Let stand for 30 to 40 minutes before serving. Garnish as desired. Freeze leftovers.Makes one 9-inch pie

3 egg yolks1 (14-ounce) can sweetened condensed milkcup lemon juice from concentrate1 (9-inch) graham cracker crumb crust1 (21-ounce) can cherry pie filling, chilledWhipped topping, if desiredPreheat oven to 350 degrees.In a medium mixing bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.Pour into crust; bake for 8 minutes. Cool. Chill for 3 hours or overnight.Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.Makes one 9-inch pie.