8 oz. cream cheese, softened
1 can sweetened condensed milk
1 can cherry pie filling
1 tsp. vanilla
1/2 c. lemon juice
1 crumb crust

Beat cream cheese until light and fluffy. Add milk and blend thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours or until firm. Do not freeze. Top with pie filling before serving.