Cherry Cheese Pie

9-inch graham cracker crust
8 oz. cream cheese, softened
14 oz Eagle brand milk
1/3 cup real lemon juice
1 tsp. vanilla
Canned Cherry Pie Filling

In large bowl, beat cream cheese until fluffy.  Beat in milk until smooth.  Stir in lemon juice and vanilla.  Pour into crust.  Chill 3 hours or until set.  Top with pie filling.