1 (8 oz.) cream cheese, softened
1 (14 oz.) can milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling
1 graham cracker ready-crust pie shell

In medium bowl, beat cheese until light and fluffy. Add sweetened milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with cherries before serving. Refrigerate leftovers.