2 graham cracker crusts (baked in pie tins)
2 (8 oz.) pkg. softened cream cheese
2 (14 oz.) cans sweetened condensed milk
2/3 c. lemon juice
2 (21 oz.) cans cherry pie filling

Beat cheese until fluffy. Gradually beat in milk, lemon juice, and vanilla. Pour into crust. Refrigerate 3 hours. Spread pie filling over the top before serving. Keep refrigerated. Makes 2 large pies.