sure, it's fairly easy, 8oz cream cheese (don't warm it up), 1/5 - 1/2 a can of sweetened condensed milk, 1/5 - 1/3 cups (or a tad more) of lemon or lime juice (i suppose you could use orange juice if you wanted but i like lemon or lime best).
start by putting the cream cheese in a deep enough mixing bowl and beat it until it is smooth (but not too long), add sweetened condensed milk and beat it again to mix it and then add the juice, the key at this point is to blend it on high and to whip as much air into it as you can. then refridgerate in molds or on top of crust or in container and it will set up. you can adjust the amount of SC Milk and juice to taste. i like things on the tart side so 1/3 a can and 1/3 or more of juice is my preferred combination. the original recipe was from the 70s called Cherry Breeze as it was made with corn flakes (and powdered sugar and butter) for the crust and then topped with the cream cheese and SC Milk (a whole can per 8oz cream cheese! very sweet!) plus lemon juice and then that was topped with cherry pie filling. i loved the combination of sweet and sour and craved it for years but didn't make it for quite a long long time until i just decide to try to recreate it from memory. it was close enough. i went on to less sugar versions as i do like tart... i'd even try it with grapefruit sometime but i never buy those these days...
today i took this filling and put it on bite sized graham crackers that i'd put some homemade chocolate frosting on before spooning on some filling. i like things crunchy and not soggy so crusts on pies or graham cracker crusts are too soggy for me. but in the bowl with the filling just put on they were everything i wanted them to be except the frosting was a bit too mellow and it would have been better with a darker chocolate frosting. still good, i gave it a B+...
After chores at 15* this morn, a mad rush to work, home & more chores, still cold....well, I needed heat & eat!! 
