Cherry Cream Cheese Pie

1 - 9 inch graham cracker pie crust
1 (20 ounce) can light cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can fat free sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
                   
1. Beat cream cheese until light and fluffy. Gradually add
   sweetened condensed milk, and continue beating until smooth
   and combined. Add lemon juice and vanilla; mix well. 
2. Fill graham cracker crust evenly. Refrigerate until set;
   this will take between 2 to 4 hours. Just before serving,
   spread the cherry pie filling over the top of the pie.