Cherry Cream Cheese Cake

1 (6 oz.) graham cracker Ready-Crust pie crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (Borden's)
1 tsp. vanilla
1 (21 oz.) can cherry pie filling
1/3 c. lemon juice

Let cream cheese stand at room temperature until softened. Beat cream cheese until light and fluffy in a medium bowl. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3-4 hours, until firm and then top with cherry pie filling. Makes 1 pie. Serves 6-8.

Cherry Cream Cheese Cake printer friendly version located here. (Just the recipe. Nothing else.)
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