1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand condensed milk
1/2 c. real lemon juice (measure accurately)
1 tsp. vanilla
1 can chilled cherry pie filling

Beat cream cheese in a mixer bowl until light and fluffy. Add milk. Blend thoroughly. Stir in lemon juice and vanilla. Turn into graham cracker crust. Refrigerate 2-3 hours, or until firm. Do not freeze. Top with cherry pie filling.