1 (8 oz.) pkg. cream cheese at room temperature
1 (14 oz.) can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling
1 graham cracker crust

Beat cream cheese until fluffy, beat in milk, add lemon juice and vanilla and stir until well mixed. Pour filling into graham cracker crust. Chill until firm (3 hours). Top with cherry pie filling.