1 graham cracker crust
8 ounces whipped topping
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 pint fresh strawberries, washed, hulled and halved

First, cream the cream cheese, gradually adding in the sugar. Add vanilla and whip until fluffy. Fold in whipped topping. Pour into crust. Garnish with fresh strawberries. Refrigerate for 1 hour, until firm.

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