1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 cup (1/2 pint) sour cream
2 teaspoons vanilla extract
1 (8-ounce) container frozen whipped topping, thawed
1 prepared 9-inch graham cracker pie crust
DirectionsIn a large bowl, beat cream cheese until smooth. Gradually beat in sugar, then blend in sour cream and vanilla. Fold in whipped topping until well mixed.
Spoon mixture into pie crust.
Chill 4 to 5 hours, or until set. Keep refrigerated.
This is nice garnished with your favorite fresh fruit or pie filling, or sprinkled with crumbled chocolate cookies.