8 oz. Philadelphia cream cheese (softened)
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling (chilled)
1 3/4 c. graham cracker crumbs
1/3 c. sugar
1/4 c. soft butter

In large mixer bowl, beat cream cheese until fluffy. Add Eagle Brand, lemon and vanilla and beat until smooth. In another bowl combine crumbs, sugar and butter. Blend with fork and smooth into pie pan. Pour into prepared crust. Chill at least 3 hours, best overnight. Top with cherry pie filling.