Ingredients:
2 graham cracker pie crust
1 (8 ounce) boxes cream cheese or 1 (8 ounce) boxes neufchatel cheese
1 cup sour cream
1 (12 ounce) containers thawed whipped topping ( Cool Whip)
2 teaspoons vanilla ( or other flavor extract)
1/2 cup Splenda sugar substitute (optional)
1/4 teaspoon salt (optional)
1/4 cup cocoa powder (optional)
Directions:
In standup blender, beat cream cheese until smooth.
Add vanilla and sour cream until blended.
Add whipped topping.
Spoon into graham cracker crusts.
Chill for at least 24 hours.
If using chocolate cocoa powder (works best), add 1/4 tsp salt and 1/2 cup Splenda.
Servings: Serve
Time preparation: 10 min.
Time total: 10 min.