1 graham cracker crust
1 - 8 ounce package of softened cream cheese
1 - 14 ounce can of Eagle Brand sweetened milk
1/3 cup of chilled Real Lemon reconstituted lemon juice
1 teaspoon of vanilla
1 can of cherry pie filling

In medium bowl, beat cream cheese until light and fluffy. Gradually beat in condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour into pie crust. Top with chilled cherry pie filling before serving. Refrigerate leftovers. Makes 1 – 8 inch pie.

Recipe courtesy of Laura’s maternal grandmother, Nana.