1 can Eagle Brand milk
8 oz. cream cheese, softened
1/3 c. lemon juice from concentrate
1 tsp. vanilla
1 graham cracker crust
21 oz. can cherry pie filling

Beat cream cheese until lite and fluffy; add Eagle Brand milk and lemon juice; beat well. Stir in vanilla; pour into graham cracker crust.

Refrigerate for 3 hours. Before serving top with cherry pie filling.