Instructions: Mix the cream cheese until smooth, then mix in the Cool Whip. Add sugar to taste (I like less sugar in mine) and vanilla. Spread into graham cracker crust and refrigerate for at least 3 hours. Top with fruit topping if desired. You can also make a smaller version in the regular size crust with 1 (8 oz.) pkg. cream cheese, and the smallest tub of Cool Whip.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.