1 (9-inch) crumb crust or 1 (9-inch) baked pastry shell, cooled
1 (8 oz.) pkg. cream cheese
1 (15 oz.) can Eagle Brand condensed milk
1/3 c. lemon juice (fresh or from concentrate)
1 tsp. vanilla
1 (lb. 6 oz.) can prepared cherry pie filling or cherry glaze

Let cream cheese stand at room temperature until softened. Beat until fluffy. Gradually add Eagle Brand milk while stirring. Stir until thoroughly mixed. Add lemon juice and vanilla. Stir until well mixed. Turn into prepared crust. Chill 2 or 3 hours (do not freeze) before garnishing top of pie with cherry pie filling or cherry glaze.