1 crumb crust or
1 baked pastry shell
1 (8 oz.) pkg. Borden's cream cheese
1 1/3 c. (15 oz.) Borden's Eagle Brand sweetened condensed milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla extract
1 can (1 lb. 6 oz.) prepared cherry pie filling or cherry glaze Soften cream cheese to room temperature; whip until fluffy. Gradually add Eagle Brand sweetened condensed milk (you must use condensed milk) while continuing to beat until well blended. Add lemon juice and vanilla extract; blend well. Pour into crust. Chill 2 or 3 hours before garnishing top of pie with cherry pie filling or glaze. CHERRY GLAZE: Blend 1/2 cup cherry juice, 2 tablespoons sugar and 2 teaspoons cornstarch. Cook, stirring constantly until thickened and clear. Stir in a few drops of food coloring if desired. Add one cup (1/2 or 1 pound can) drained pitted sour cherries. Cool and garnish top of pie. | 
