1 9-inch crumb crust
1 c. Eagle sweetened condensed milk (Borden; no substitution on milk)
1 c. cherry pie filling (1 lb. 5 oz.)
1 pkg. cream cheese (8 oz.) (soften at room temp.)
1/3 c. lemon juice
1 tsp. vanilla

Beat softened cream cheese until light and fluffy in a medium bowl. Gradually add sweetened condensed milk, stir until well mixed. Blend in lemon juice & vanilla. Turn into crust.

Refrigerate 2-3 hours. Garnish with chilled cherry pie filling.

Serves 8.

(You can make pie ahead and top before serving.)

Portions are small because it is very rich.