1 crust (crumb or baked), cooled
1 (8 oz.) pkg. cream cheese
1 can Eagle Brand condensed milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla
1 (1 lb. 6 oz.) can cherry pie filling

Soften cream cheese to room temperature. Whip until fluffy. Gradually add Eagle Brand milk. Continue to beat until well blended. Add lemon juice and vanilla. Blend well. Pour into crust. Chill 2 to 3 hours before topping with the cherry pie filling.