1 c. instant non fat dry milk
2/3 c. confectioners' sugar
1/3 c. boiling water
3 tbsp. melted butter

Place all in blender on blend. Add 8 ounce package softened cream cheese, 1/3 cup lemon concentrate juice, 1 teaspoon vanilla. Blend until smooth. Pour into graham cracker crust and refrigerate until hard. Pour can of cherry pie filling over cheese cake (or blueberry or strawberry filling).