Ingredients

　　One 8-ounce package cream cheese, at room temperature

　　One 14-ounce can sweetened condensed milk

　　1/2 cup fresh lemon juice

　　1 teaspoon vanilla extract

　　One 9-inch graham cracker crust

　　One 21-ounce 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.

　　Paula Deen's Kitchen Classics