Cherry Cream Cheese Pie - cooking recipe

Ingredients

1 (6 oz.) pkg. Johnston's graham cracker Ready-Crust pie crust
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (8 oz.) pkg. cream cheese, at room temperature
1/3 c. lemon juice (fresh or bottled, not lemon extract)
1 tsp. vanilla extract
topping (one 24 oz. can cherry pie filling)

Preparation

Let cream cheese stand at room temperature until softened. In a medium sized mixing bowl, beat cream cheese until light and fluffy.
Beat in sweetened condensed milk.
Add lemon juice and vanilla; stir until well mixed.
Pour filling into crust.
Chill several hours and then top with cherry pie filling.
Makes 1 pie.