9 inch crumb crust
8 oz. cream cheese, softened at room temperature
1 can Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling or cherry glaze

Beat cream cheese in medium size bowl until light and fluffy. Gradually add sweetened condensed milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Cover with cherry filling or glaze.

CHERRY GLAZE:

1 lb. can sour pitted cherries
1/4 c. sugar
1 tbsp. corn starch
2 - 4 drops red food coloring

Drain cherries, saving juice. Combine sugar with corn starch and juice. Stir over low heat constantly until thickened and clear. Mix in coloring and cherries. Cool.