1 (9 inch) pie crust, baked
1 can Eagle Brand milk
1 tsp vanilla
1 (8 oz) pkg cream cheese
1/3 cup lemon juice
1 can prepared cherry pie filling

Beat cheese until fluffy. Gradually add milk, then lemon juice, and vanilla. Mix well. Turn into crust. Chill at least two hours. Put cherry pie filling on top just before serving.