(by Shirley McNevich)
1 - ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1/2 cup Breakstone's sour cream
2 tsp. vanilla
1 - 4oz. Cool Whip (thawed)
In a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream and vanilla--beat. Remove bowl from mixer--add Cool Whip--stir with a spoon until mixed. Pour batter into the graham cracker crust. Refrigerate overnight. Top as desired (pie filling, preserves, etc.).
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