1 (6 oz.) graham cracker ready pie crust
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1/3 c. lemon juice (fresh takes 2 lemons)
1 tsp. vanilla extract

TOPPING:

1 (21 oz.) can cherry pie filling (can substitute peaches)

Let cream cheese stand at room temperature until soft (will soften quicker if cut into pieces).

In medium bowl, beat cream cheese (with beater) until light and fluffy, about 8 to 10 minutes. Beat in sweetened condensed milk, 1/4 of a can at a time. Add lemon juice and vanilla. Beat 1 minute. Pour filling into crust. Chill several hours. Top with cherry pie filling.