1 (9") crumb crust
1 (8 oz.) cream cheese, softened
1 can Borden's Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla extract
Cherry pie filling

In medium bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Pour into crust. Refrigerate 2-3 hours. Just before serving add the pie filling on top. Serves 8.