1 (9 inch) graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla flavoring
1 can cherry pie filling

Beat cream cheese until fluffy. Add milk and blend. Add lemon juice and vanilla. Pour into crust and chill 3 hours. Top with desired amount of pie filling before serving. Refrigerate leftovers.