1 (8 oz.) pkg. cream cheese
1 1/3 c. Eagle Brand milk (15 oz. can)
1/3 c. lemon juice
1 tsp. vanilla extract
1 can cherry pie filling
1 baked pastry shell (9" graham cracker)
1 egg

Beat egg, then using pastry brush spread thin coat of egg over the
graham cracker pastry shell. Cook pastry shell as directed. Soften
cream cheese to room temperature. Whip until fluffy. Gradually add
milk, while continuing to beat, until well blended. Add vanilla and
lemon juice; blend well. Pour into baked crust; chill 2-3 hours
before garnishing top of pie with cherry pie filling

Recipe submitted by Thunderbird