1 Graham Cracker Pie Crust (get the larger size)
1 package (8-ounces) cream cheese – Philadelphia, softened (other brands won’t work right)
1/3 cup sugar
1 cup (8-ounces) sour cream
2 teaspoons vanilla
1 8-ounce Cool Whip
Beat cream cheese until smooth; gradually add sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust and chill four hours.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
