1 (6 oz.) Johnston's graham cracker ready pie crust
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (8 oz.) pkg. of cream cheese (at room temperature)
1/3 c. lemon juice, fresh or bottled (not lemon extract)
1 tsp. vanilla extract

TOPPING:

1 (21 oz.) can cherry pie filling

Let cream cheese stand at room temperature until softened. In a medium sized mixing bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla and stir until well mixed. Pour filling into crust.

Chill several hours and then top with cherry pie filling.

Makes 1 pie.