1 9" graham cracker crust
1 can Eagle Brand
1 tsp. vanilla
1 8-oz. pkg cream cheese, room temp
1/3 c. lemon juice
1 (1 lb. 5 oz.) can cherry pie filling
Beat cream cheese until light and fluffy. Gradually add Eagle Brand and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2 - 3 hours. Garnish with cherry pie filling.
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