1 (6 oz.) graham cracker pie crust
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk (not evaporated)
1/3 c. lemon juice (fresh or bottled)
1 tsp. vanilla
1 (20 oz.) can cherry pie filling

Let cream cheese stand at room temperature until softened. In medium bowl beat cream cheese until light and fluffy. Slowly add condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours until firm and then top with cherry pie filling. Makes 1 pie. Serves 6 to 8.