1 (9") crumb crust or 1 baked pastry shell, cooled
1 (8 oz.) pkg. cream cheese
1 (15 oz.) can Borden's Eagle Brand sweetened condensed milk
1/3 c. fresh lemon juice or bottled
1 tsp. vanilla extract
1 (1 lb. 6 oz.) can prepared cherry pie filling or cherry glaze

Soften cream cheese to room temperature; whip until fluffy. Gradually add Eagle Brand milk (you must use condensed milk) while continuing to beat until well blended. Add lemon juice and vanilla extract. Blend well. Pour into crust. Chill 2 to 3 hours before garnishing top of pie with cherry pie filling or cherry glaze.

CHERRY GLAZE:

1/2 c. cherry juice
2 tbsp. sugar
2 tbsp. cornstarch
Few drops food coloring (opt.)
1 c. (1/2 of 1 lb. can) drained, pitted sour cherries