1 (8-inch) graham cracker crust
1 (14 oz.) can Eagle Brand milk
1 (8 oz.) pkg. cream cheese, at room temperature
1/3 c. lemon juice (fresh or bottled)
1 tsp. vanilla
1 can cherry pie filling

Blend together milk, cheese, lemon juice and vanilla. Pour into pie crust. Refrigerate 1 hour before serving. Top with cherry pie filling.