1 crumb crust OR baked pastry shell
1 (8 oz.) cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling

Allow cream cheese to soften at room temperature for 20-30 minutes.

Whip cream cheese until light and fluffy. Gradually add Eagle Brand milk. Stir until well blended. Add lemon juice and vanilla and blend well. Pour into crust.

Refrigerate for at least 2-3 hours before garnishing top of pie with cherry pie filling.