CRUST:

1 c. flour
1 stick butter
1 c. nuts, chopped

FILLING:

1 (8 oz.) cream cheese, softened
1 (14 oz.) Eagle Brand milk
1/3 c. ReaLemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling, chilled

Melt butter. Add to flour and nuts and press into 9 1/2 x 13 1/2 inch pan. Bake at 350 degrees for 15 minutes. Cool and chill.

In large bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into chilled crust. Chill 3 hours or until set. Top with pie filling before serving.