GRAHAM CRACKER CRUST:

1 1/4 c. fine cracker crumbs
2 tbsp. sugar
1/3 c. melted butter

Combine the cracker crumbs and sugar, then add the melted butter and mix well. Press firm on the bottom of a 9-inch pie pan. Bake at 370 degrees for 5 to 8 minutes. Cool before filling it with the cream cheese filling.

CHERRY CREAM CHEESE FILLING:

1 (8 oz.) bag Bordon cream cheese
1 1/3 c. Bordon Eagle Brand condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 can cherry pie filling

Soften the cream cheese to room temperature. Then whip until fluffy. Gradually add the condensed milk, continue to beat until well blended. Add the lemon juice and vanilla extract and blend well. Pour into the crust and chill for 3 to 4 hours before garnishing with the cherry filling.