1 ( 8 inch) graham cracker crust
1 (3 oz) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1/3 c. realemon Reconstituted Lemon juice
1 tsp.. vanilla extract
1 (21 oz.) can cherry pie filling

In medium bowl, beat cream cheese until light and fluffy. Gradually beat in milk, blend thoroughly. Stir in lemon juice and vanilla. Pour into pie crust. Chill 2 hours. Top with cherry pie filling.