cherry cheese pie

10-inch graham cracker crumb crust
1 8-ounce package cream cheese, softened
1 14-ounce can Eagle Brand Sweetened Condensed Milk
1/3 cup ReaLemon
1 teaspoon vanilla extract
Canned cherry pie filling, chilled

In large mixer bowl, beat cheese until light and fluffy. Beat in Eagle Brand milk until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill three hours or until set. Top with desired amount of pie filling before serving. Refrigerate any leftovers.

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