CRUST:

2 c. graham cracker crumbs
5 tbsp. melted butter
1 tsp. sugar

Mix and press in 9" square pan. 1 1/3 c. (15 oz. can) Borden Eagle Brand condensed milk 1/3 c. lemon juice 1 tsp. vanilla 1 can cherry pie filling

Soften cream cheese to room temperature. Whip until fluffy. Gradually add Eagle Brand milk, continue to beat until well blended. Add lemon juice and vanilla. Blend well. Pour onto crust. Chill 1 or 2 hours before adding cherry pie filling.