1 (6 oz.) Johnston's graham cracker ready crust
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, room temperature
1/2 c. lemon juice (fresh or bottled - not extract)
1 tsp. vanilla
1 can cherry pie filling

Let cream cheese stand at room temperature until softened. In medium sized mixing bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla and stir until well mixed. Pour filling into crust. Chill until firm (about 3 hours). Top with desired amount of cherry pie filling. Refrigerate any leftover pie.