1 (8 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 (9-inch) graham cracker pie crust
1 (21 oz.) can cherry pie filling

In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust. Cover and refrigerate for 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.