1 pkg. instant vanilla pudding mix
Thaw cherries. Drain the cherries, reserving the juice. Lightly dry cherries between paper towels.
Mix sugar with the cherries, allowing to stand 15 minutes.
Blend cherry juice with cornstarch. Bring to a boil; add cherries and
cook until thickened, stirring constantly. Add lemon juice. Cool.
Place softened cream cheese in a large bowl. Mix while gradually adding milk. Add pudding mix and beat until thickened.
Pour into a graham cracker crust. Spoon cooled cherry mixture over the filling. Chill.