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

Soften cheese to room temperature. Whip until fluffy. Gradually add the milk. Continue beating and add lemon juice and vanilla. Blend well. Pour into pie crust and chill 2 to 3 hours. Top with cherry pie filling. Refrigerate.