Cherry-Topped Lemon Cheesecake Pie

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 C. lemon juice
1 t. vanilla
1- 9" graham cracker crust
1 (21 oz.) can cherry fruit filling, chilled

In a large mixing bowl, at medium speed, beat cream cheese till fluffy. Gradually beat in condensed milk till smooth. Stir in lemon juice & vanilla; pour into crust. Refrigerate for at least 3 hours. To serve, top pie with fruit filling. Yield: 8 servings.

Tracy's note- I bet you could use any flavor of canned fruit filling...

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