1 9-inch graham cracker crust
1 pkg. (8 oz.) Borden's cream cheese
1 1/3 c. (15 oz. can) Borden's Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 can (1 lb. 6 oz.) prepared cherry pie filling

Soften cream cheese to room temperature. Whip until fluffy. Gradually add Eagle Brand milk while continuing to beat until well blended. Add lemon juice and vanilla.

Pour into graham cracker crumb crust. Chill 2 or 3 hours before garnishing top of pie with cherry pie filling.