1 crumb crust or baked pastry shell, 9 inches
1 can cherry pie filling
1 pkg. (8 oz.) cream cheese
1 1/3 c. (15 oz. can) sweetened condensed milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla

Soften cheese at room temperature. Whip until fluffy. Gradually add milk while continuing to beat until blended. Add lemon juice and vanilla; blend well. Pour into crust. Chill 2 to 3 hours before putting cherry filling on top.