Cherry-Topped Lemon Cheesecake Pie

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 9 ounces graham cracker crust
• 1 (21 ounce) can cherry pie filling, chilled

Directions

1. 1

   In a large mixing bowl at medium speed, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.

2. 2

   Stir in lemon juice and vanilla. Pour into crust.

3. 3

   Chill at least 3 hours. To serve, top pie with fruit filling.