1 (9 inch) crumb crust or 1 (9 inch) baked pastry shell
1 (8 oz.) pkg. Borden's cream cheese or Borden's Neufchatel cheese
1 1/3 c. (1 can) Eagle brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 (1 lb. 6 oz.) can prepared cherry pie filling or cherry glaze

Let cheese stand at room temperature until soft; beat until fluffy. Gradually stir in Eagle Brand sweetened condensed milk. Add lemon juice and vanilla extract; stir until blended.

Pour into prepared crust. Chill 2 to 3 hours before garnishing top of pie with cherry pie filling or cherry glaze. Makes a 9-inch pie or 7 to 8 servings.

CHERRY GLAZE (MAKES 1 CUP)
1 c. (1/2 of a 1 lb. can) drained, pitted sour cherries
2 tbsp. sugar
2 tsp. corn starch
1/2 c. cherry juice

Blend sugar and corn starch; stir in cherry juice. Cook until thickened and clear, stirring constantly. Stir in few drops of red coloring if desired. Cool. Garnish top of pie.