1 - 9 inch crumb crust or 9 inch baked pastry shell, cooled
1 - 8 oz. pkg. cream cheese
1 - 15 oz. can Eagle Brand milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla
1 can prepared cherry pie filling or cherry glaze

Let cream cheese soften to room temperature; whip until fluffy. Gradually add condensed milk while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into prepared crust. Chill 2 to 3 hours before garnishing top of pie with cherry pie filling.

CHERRY GLAZE:

1 c. drained pitted sour cherries
2 tbsp. sugar
2 tbsp. cornstarch
1/2 c. cherry juice

Blend sugar, cornstarch together; add cherry juice. Cook till thickened and clear, stirring constantly. Stir in a few drops of red food coloring if desired. Add cherries. Cool; garnish top of pie.