1 9" graham cracker crust
1 (8 oz.) pkg. cream cheese
1 (15 oz.) can Borden's Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 lg. can cherry pie filling

Soften cheese to room temperature and whip until fluffy. Gradually add milk and beat until well blended. Add lemon juice and vanilla; blend well. Pour into crust. Chill 2-3 hours and then garnish with cherry pie filling.