1 c. cornflake crumbs
1/3 c. butter, melted
1 large pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/2 c. Real Lemon juice
1 tsp. vanilla
1 can cherry pie filling

Mix together crumbs and butter and press firmly on bottom and sides to make crust. Beat cream cheese until light and fluffy. Add Eagle milk, blend thoroughly. Stir in lemon juice and vanilla. Pour into prepared crust. Refrigerate 3-4 hours till firm. DO NOT FREEZE!!!. Top with chilled pie filling.