1. Line the bottom of a 9 x 13 pan with whole graham crackers.
2. Beat the cream cheese until smooth.
3. Add milk and lemon juice to the cream cheese and beat until smooth.
4. Stir in pudding mix, then fold in Cool Whip.
5. Spread cream cheese mixture over graham crackers.
6. Spread pie filling over top.
7. Refrigerate overnight for graham crackers to soften. Enjoy!