1 (8 oz.) pkg. cream cheese
1 (15 oz.) can Eagle Brand milk
1/2 c. lemon juice
1 tsp. vanilla
1 can Comstock cherry pie filling
1 prepared pie crust

Soften cream cheese to room temperature and then beat until fluffy. Gradually add milk while mixing. Blend well. Add lemon juice and vanilla. Pour into prepared crust and chill for 2 hours in refrigerator (do not freeze). Add cherry pie filling to top. Keep in refrigerator.