1 c. Kellogg's corn flake crumbs
1/3 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 can sweetened condensed milk
1/2 c. real lemon juice
1 tsp. vanilla
1 can cherry pie filling, chilled

Mix corn flake crumbs and butter thoroughly in a 9 inch pie pan. Press firmly and evenly over bottom and sides of pan to form crust. Chill. Beat cream cheese until light and fluffy. Add sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours or until firm but do not freeze. Top with chilled cherry pie filling before serving. Serves 8.