1 (9-inch) baked pastry shell or graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling, chilled

In large mixing bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.