1 (9 inch) crumb crust
1 (8 oz.) cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling

In medium sized bowl, beat cream cheese until light and fluffy. Gradually add condensed milk. Stir until blended, stir in lemon juice and vanilla. Turn into crust. Refrigerate 3 to 4 hours. Garnish with chilled cherry pie filling.