1 (9 inch) crumb crust
1 (8 oz.) pkg. cream cheese, room temperature
1 can Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 (1 lb. 5 oz.) can cherry pie filling or cherry glaze

Measure accurately. Do not use lemon extract. If frozen lemon juice is used, reconstitute to regular strength.

In medium sized bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2 or 3 hours. Garnish with chilled cherry pie filling or cherry glaze. Serves 8.

CHERRY GLAZE:

1 (1 lb.) can sour pitted cherries
1/4 c. sugar
1 tbsp. cornstarch
1 drops red food coloring

Drain cherries, reserving juice. In small saucepan, combine the sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring and cherries and cool.