Eagle brand lemon icebox pie recipe?

I saved this from NOLA.com

Lemon ice box dessert
Posted by juwalker March 26, 2009 04:45AM
J.M. of Belle Chasse is looking for a "recipe I had around 1955 or so. I think I had gotten the recipe from a magazine ad which advertised condensed milk and Real Lemon juice products. It was for a frozen lemon ice box dessert. It had Borden or Eagle Brand sweetened condensed milk, Real Lemon juice, a graham cracker crust, and was decorated on the top with cherries. It was made in a loaf pan and put in the freezer to harden before serving."
On the Internet, there are a million-plus recipes for lemon ice box PIE made with sweetened condensed milk. None is topped with cherries. This is the closest thing I could find but obviously it doesn't have the processed products. The dairy in it would put out the fire on your tongue from spicy dishes, so it would be great for summer entertaining.
Makes 12 servings
1 package unflavored gelatin
1 ¼ cup crushed vanilla wafers, divided
2 lemons
4 eggs, separated
1 cup granulated sugar, divided
1 cup whipping cream
In a small bowl or cup, dissolve gelatin in ¼ cup cold water. Spray a 9-by-5-inch loaf pan lightly with cooking spray, then line the pan with a sheet of plastic wrap, allowing the wrap to hang over the long edges of the pan. Sprinkle ½ cup of crushed vanilla wafers in the bottom.
Zest the lemons. Slice in half and squeeze juice into a small cup.
In a saucepan, whisk egg yolks with ½ cup sugar, lemon zest and juice. Cook over low heat, stirring constantly, until the mixture is boiling and thickened. Add the gelatin and stir until well-dissolved; remove from heat. Cool to room temperature.
When the mixture is cool, whip the egg whites with an electric beater until they begin to stiffen, then slowly beat in remaining ½ cup sugar. Beat until egg whites are stiff but not dry. In a separate bowl, beat whipping cream until it holds its shape.
Fold the whipping cream into yolk mixture. Fold in egg whites. Spoon mixture into the prepared pan and tap gently on counter to remove any air bubbles. Top with remaining crushed wafers.
Chill overnight. To serve, run a small spatula along short edges of the pan. Place an inverted serving plate on top of the pan, and then flip plate and pan together to invert the dessert. Lift off the pan, and then peel off the sheet of plastic wrap. Sprinkle with additional wafer crumbs, if desired.

Best recipe there is, and the easiest... thank me later

1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can Eagle brand condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust

Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.

This is the closest to the recipe my mother used many years ago before concern about salmonella. Does browning the meringue cook the filling enough? I generally use similar ingredients, but cook the filling - not as good as I remember Mom's however.