1 c. graham cracker crumbs
2 tbsp. sugar
1/3 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can Eagle Brand milk
1/3 c. lemon juice (measure accurately)
1 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling

Combine crumbs, sugar and butter; mix well. Press evenly and firmly on bottom and sides of 9-inch pie plate. Chill. Beat cream cheese until fluffy. Gradually add Eagle Brand milk; stir until well mixed. Stir in lemon juice and vanilla until well blended. Pour into prepared crust. Chill 2-3 hours. (Do not freeze.) At serving time, garnish with cherry pie filling.