Cherry Cheese Pie II

1 (8 ounce) package cream cheese

1 (14 ounce) can sweetened condensed milk

⅓ cup lemon juice

1 teaspoon vanilla extract

1 (9 inch) prepared graham cracker crust

1 (21 ounce) can cherry pie filling

In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust.

Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.