1 9 inch baked pastry shell or graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) Eagle Brand milk
1/3 c. bottled lemon juice
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand Milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.