Cherry Cheese Cake

submitted by Jeanne Padilla

1 graham cracker crust

1 can of cherry pie filling

1 8 oz package cream cheese (softened)

15 oz. can Eagle Brand milk

1 tsp. vanilla

Whip cream cheese until fluffy (it can take a while). Add sweetened condensed milk and lemon juice slowly. Add vanilla, the pour into crust. Top with cherries and refrigerate.