1 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
1 can cherry pie filling
1 tsp. vanilla
1/3 c. lemon juice
1 can Eagle Brand milk
2 graham cracker pie crusts

Let cream cheese soften to room temperature. Mix cream cheese, vanilla, Eagle Brand milk and lemon juice. Pour into pie crusts. Top with Cool Whip. Let sit overnight. Before serving, pour cherry pie filling over top. (You may also use blueberry pie filling.) Makes 2 pies.