1 pkg. graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
1/2 c. lemon juice or less (I use 1/2 c.)
1 tsp. vanilla
1 1/2 c. miniature marshmallows
Cherry pie filling
Whipped cream

Beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly (beat with electric beater). Add lemon juice, vanilla and beat well until thickened; add marshmallows. Turn filling into crust. Refrigerate 2 to 3 hours or until firm. Pan size 11" x 7 1/2". Do not freeze. When ready to serve, add cherry pie filling and whipped cream.