Instructions: In large mixing bowl, beat cream cheese until smooth. Add condensed milk while continuing to beat, then add lemon pie filling. Mix until smooth. Add regular milk and mix again (at this point, mixture should be thick and creamy but not stiff. If stiff, GRADUALLY add a little more milk). Pour half of mixture into each pie shell; chill for 1/2 hour. When chilled, spread each pie with half of cherry pie filling, then with 1/2 tub of whipped topping. May be refrigerated or frozen for serving later. If freezing, allow to thaw in refrigerator 4-6 hours before serving.

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