1 (9 inch) baked pastry shell
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
1/3 c. lemon juice from concentrate
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling

In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Keep refrigerated.