Hubby got this from one of the girls he worked with a few years back and it’s always been a standby quick treat … takes a little thought a head of time just to make sure you take the cream cheese out ahead of time!
It’s really fluffy, not dense like some. And can be made lighter IF you believe in reduced fat items. You also could replace the sugar with Splenda, again, IF you believe in that stuff 🙂
Being that Princess was a Birthday Girl and I wasn’t really quite prepared for her to have friends over, I opted to make this since I had all the ingredients on hand and it doesn’t take long once the cream cheese is soft.
So pretty damn easy … and all you need is the following:
1 8oz cream cheese (I use the tub, not the block), room temp (can use lowfat, no fat, whatever)
1/2 cup sugar (or Splenda)
1/2 cup sour cream (can use no fat, low fat, whatever)
1 tsp vanilla
2 cups of cool whip or store brand non dairy topping, thawed (low fat, no fat, whatever!)
Juice of half a lime (as I was aiming for a fake key lime pie)
1 prepared graham cracker crust (or make your own by crushing 1 1/2 cups worth of graham crackers, mix 1/3 cup sugar and 6 tbs melted butter and press into bottom and up sides pie pan.
Beat cream cheese til fluffy. Add sugar, sour cream and vanilla and lime juice, beat til combined. Fold in the cool whip. Spread evenly into pie crust. Chill for several hours before serving.
This can be changed up in so many ways to suit your personal taste, such as changing vanilla to lemon or almond, you can pick a flavored whip topping, like strawberry or chocolate. You can also dress the top with a little sprinkle of chocolate shavings, toasted coconut, almonds, etc. Really, the options are endless!
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