Cherry Cheese Pie II

Ingredients

• 21 ounce cherry pie filling canned
• 8 ounce cream cheese 
• 9 inch graham cracker crust prepared
• 0.3 cup juice of lemon 
• 14 ounce condensed milk sweetened canned
• 1 teaspoon vanilla extract 

Equipment

• bowl

Directions

1. 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.
2. Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.