1 (9 inch) graham cracker crumb crust or a regular baked pastry shell
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand condensed milk (not evaporated milk)
1/3 c. real lemon juice made from concentrate
1 tsp. vanilla
1 (21 oz.) can cherry pie filling (chilled)

In large mixer bowl beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour in prepared crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.