1 (6 oz.) graham cracker pie crust
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (8 oz.) pkg. cream cheese at room temperature
1/3 c. lemon juice (fresh or bottled, not lemon flavoring)
1 tsp. vanilla flavoring

TOPPING:

1 can cherry pie filling

Let cream cheese stand at room temperature until softened. In a medium mixing bowl, beat cream cheese until light and fluffy. Eat 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.