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Cherry Cheese Pie
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1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling
In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust.
Cover and refrigerate for 4 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers
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