1 (9-inch) crumb crust
1 (8 oz.) pkg. cream cheese, at room temperature
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
1 can CHILLED cherry pie filling

In medium bowl, beat cream cheese until light and fluffy; gradually add condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 1-2 hours. Garnish with chilled cherry pie filling; spoon whipped cream around edges and fill middle of pie with crushed pecans. Pretty and delicious!