8 oz. Philadelphia cream cheese
16 oz. Eagle Brand milk
1/3 c. real lemon juice
1 tsp. vanilla extract
1 graham cracker crust
1 can filled cherries

Put cream cheese in bowl. Blend Eagle Brand milk until there aren't any lumps in cheese. Stir lemon juice and vanilla extract in with the cream cheese and milk, then pour mixture into graham cracker crust. Chill for about an hour, then serve with the cherry topping.