6 tart shells, baked
1 (8 oz.) pkg. cream cheese
1 (1 1/3 c.) can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling

Blend cream cheese, lemon juice, vanilla, and Eagle Brand milk together until pudding consistency.

Spoon into tart shells and top with cherry pie filling. Store in refrigerator until firm.