8 oz. cream cheese, softened to room temperature
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
9 inch graham cracker crust
1 can cherry pie filling

Beat cream cheese until fluffy. Add Eagle Brand milk gradually until blended. Stir in lemon juice and vanilla. Put into crust and refrigerate 2 or 3 hours. Garnish with cherry pie filling.