1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling

Crust:

1 1/3 c. crushed graham crackers
1/3 c. butter
1/4 c. sugar

Beat cream cheese until fluffy. Add lemon juice, milk and vanilla. Mix well. Pour into crust. Chill. Top with cherry filling.

Crust: Melt butter. Add graham crackers and sugar. Press into pie pan.