1 (6 oz.) graham cracker ready-crust or 9-inch pie crust
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 (8 oz.) pkg. cream cheese, at room temperature
1/3 c. lemon juice (fresh or bottled, not extract)
1 tsp. vanilla extract

TOPPING:

1 can cherry pie filing or blueberry pie filling

Let cream cheese stand at room temperature until softened. In a medium bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla and stir until well mixed. Pour filling into crust. Chill firm, about 3 hours.

Top with desired amount of cold cherry pie filling. Makes 1 pie. If doubled, you can make 3 pies. Refrigerate any leftover pie.