1 1/2 c. or 1 box graham cracker crumbs
1/3 c. butter, melted
1/4 c. sugar
1 (8 oz.) cream cheese
1 can Borden sweetened condensed milk
1/2 c. ReaLemon
1 tsp. vanilla
1 can cherry pie filling

Cook sugar and butter on low heat, stir constantly, bring to boil. Remove from heat, mix in graham crackers. Press in 13 by 9 inch pan.

Melt cream cheese, add sweetened milk, lemon juice and vanilla, pour onto pan. Refrigerate 3 hours. Add canned cherries.