1 lg. graham cracker pie crust
1 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1/3 c. lemon or lime juice
1 tbsp. vanilla
1 can cherry pie filling

Let cream cheese set out until very soft. In a large bowl combine Eagle Brand milk, vanilla and cream cheese. Beat until smooth and creamy. Add lemon or lime juice and stir in well. Pour into pie crust and refrigerate for at least 2 hours. After chilled, pour cherries on top and spread out evenly.