1 crumb crust (9") or 1 baked pastry shell (9") cooled
1 pkg. (8 oz.) cream cheese
1 1/3 c. (15 oz.) Eagle Brand sweetened condensed milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla
1 can (1 lb. 6 oz.) prepared cherry pie filling or cherry glaze

Soften cream cheese to room temperature. Whip until fluffy. Gradually add Eagle Brand sweetened condensed milk (you must use condensed milk) while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into crust. Chill 2-3 hours before garnishing top of pie with cherry pie filling or Cherry Glaze.

Cherry Glaze: Blend 1/2 cup cherry juice, 2 tablespoons sugar and 2 teaspoons cornstarch. Cook, stirring until thickened and clear (stir constantlY). Then stir in a few drops of food coloring, if desired. Add 1 cup (1/2 of 1 pound can), drained, pitted, sour cherries. Cool. Garnish top of pie.