1 (9-inch) graham cracker pie crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling
Whip the cream cheese until fluffy. Gradually add the sweetened condensed milk while continuing to
beat until the mixture is well blended. Add the lemon juice and vanilla; blend well. Pour into the pie crust.
Chill in the refrigerator for 2 or 3 hours to set. Before serving garnish the top with the cherry pie filling (you may
not need the entire can).