6 oz. Keebler Ready-Crust graham cracker pie crust
8 oz. cream cheese, softened
14 oz. sweetened condensed milk (not evaporated milk)
1/3 c. lemon juice, fresh or bottled (not lemon extract)
1 tsp. vanilla
21 oz. can cherry pie filling

Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours until firm. Then top with cherry pie filling.