1 sm. pkg. lemon Jello
12 oz. Philadelphia cream cheese
1 c. sugar
Dash of vanilla
1 can evaporated milk, chilled
Graham cracker crust
Cherry pie filling

Dissolve lemon Jello in 1 cup hot water and set aside to cool. Blend cream cheese, sugar and vanilla in medium size mixing bowl until smooth, set aside.

Whip milk in a large bowl, after milk is whipped, fold in Jello and cream cheese mixture. Mix thoroughly. Pour onto graham cracker crust. Chill until set then top with pie filling. Fills 2 (10 inch) shells or 9 x 13 inch graham cracker crust lined pan.