CHERRY CHEESE PIE

CHERRY CHEESE PIE
One 9-inch pie
1 (9 inch) graham cracker crumb crust or pastry shell (I like the Vanilla Wafer or Shortbread crumb crust)
1 (8-oz) pkg Cream Cheese, softened
1 (14-oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup RealLemon 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 RealLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
(I mix the whole pie as directed, and let set for a few minutes, then dump the whole can of Cherry pie filling on top and chill).