- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese, at room temperature
- 1 (9 inch) graham cracker crust
- 1 (21 oz) can cherry pie filling, chilled
In a mixing bowl, beat the cream cheese until light and fluffy. Gradually add the milk; stir until well blended. Stir in the lemon juice and vanilla. Pour the filling into the crust and refrigerate for 2 to 3 hours. Top with the pie filling before serving.