1 (9-inch) graham cracker crust (or 8-inch if store bought)
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 c. lemon juice from concentrate
2-3 tsp. vanilla extract
1 (21 oz.) can cherry pie filling or other fruit topping (optional)

Double for 10-inch pie plate.

Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill approximately 3 hours. Top with fruit, if desired.