(Almost Instant) Cherry Cheesecake - Cherry Cheesecake

• 1 6 oz (168 grm). premade graham cracker crust
• 1 14 oz (392 grm). can Eagle Brand sweetened condensed milk)
• 1 8 oz (224 grm). pkg cream cheese, at room temperature
• 1 21 oz (588 grm). can cherry pie filling
• 1 tsp (5 ml). vanilla
• 1/3 cup (80 ml) lemon juice

1. Cream cheese until smooth and lump-free.
2. Add milk bit by bit, beat after each addition.
3. Add vanilla.
4. Add lemon juice and mix quickly but thoroughly.
5. Pour into prepared crust.
6. Refrigerate until well set.
7. Top with cherry pie filling
8. Chill well, about 4 hours or so.

graham cracker crust, cream cheese, cherry pie filling, vanilla, lemon juice

Taken from online-cookbook.com/goto/cook/rpage/00152C (may not work)