Recipe: Cream Cheese Pie

This recipe is one we found years ago—it actually comes from Cool Whip, and is really quite good (and quite decadent). It originally came from the back of the lid label on a Cool Whip container. I’m posting it here because we had a hard time finding it the other day, and I couldn’t find the exact recipe online anywhere either. So, enjoy!


  • 1 package (8 oz.) of cream cheese, softened
  • 1/3 cup sugar
  • 1 cup (8 oz.) sour cream
  • 2 tsp. vanilla
  • 3 cups Cool Whip (8 oz. tub)
  • 9 oz. graham cracker crust

Directions: Beat cream cheese until smooth, and gradually add sugar. Blend in the sour cream and vanilla. Fold the Cool Whip into the mixture, blending well. Spoon into the graham cracker crust, and chill for at least four hours.

6 Replies to “Recipe: Cream Cheese Pie”

  1. Thanks 🙂 I’ve had it with a touch of Lemon before a long time ago. I think I’ll make it this weekend now I know the recipe

  2. I worked for a fancy French restaurant when I lived in North Carolina. I learned to make creme brulee and a version of this – we called it "strawberry pretzel cake." basically the same, but with real whipped cream instead of cool whip, no sour cream, and a graham-cracker-style crust made with pretzels instead of crackers. Pour a strawberry sauce over that and you’re in heaven.

    the French-Moroccan chef adapted the recipe from his Oklahoman wife.

  3. That sounds pretty good. I like the pretzel crust idea, but of course you could really do *any* kind of crumb crust for it… hmm. I might have to experiment.

  4. Hey, you can’t read my handwriting after all this time…

    it’s 3 cups cool whip – 1 8oz tub

    dufus 😛

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