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. 

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