1 (9-inch) graham cracker crumb crust or backed pastry shell
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-ounce) can cherry pie filling
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry filling before serving. Refrigerate leftovers.
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