Wendy Ruloph
Shingletown, California
1 graham cracker Crust
8 oz. cream cheese
1/3 c. sugar
2/3 c. sour cream
1 tsp. vanilla extract
8 oz. Cool Whip
Beat cream cheese with sugar until smooth and creamy. Stir in sour cream and vanilla. Fold in cool whip. Pour cream cheese mixture into the graham cracker crust. Refrigerate and top with your favorite topping or great with nothing at all!
Adrians Boutique 
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