- 16 ounces cream cheese, softened at room temperature (I like Neufchatel)
- 2/3 cup sugar
- 8 oz. container whipped topping, thawed
- 1 t. vanilla
- 1 graham cracker pie crust (I like making one with Nilla Wafers)
- In a large bowl, beat cream cheese, sugar and vanilla until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.
- Cover with any toppings you desire or eat plain.