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Categories:Viewed: 54 - Published at: 6 years ago
Ingredients
- 8 oz. cream cheese
- 1/3 c. sugar
- 1/2 c. sour cream
- 1 tsp. vanilla
- 4 oz. Birds Eye Cool Whip nondairy whipped topping
- 1 graham cracker crust
Method
- Beat the softened cream cheese. Gradually beat in the sugar. Add the sour cream and vanilla. Blend in the Cool Whip (about 1 3/4 cups).
- Spoon into cooled, baked 9-inch graham cracker crust. Chill at least 2 hours before serving.