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.