Ingredients

1 teaspoon vanilla extract
1/2 cup fresh lemon juice
1   (14 ounce) can sweetened condensed milk
1   (8 ounce) package cream cheese, at room temperature
1   (9-inch) graham cracker crust
1   (21-ounce) can cherry pie filling, chilled

Directions

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.

Recipe courtesy Paula Deen