Ingredients

Makes 8 servings

　　8 ounces cream cheese, softened

　　1/3 cup sugar

　　1 cup sour cream

　　2 teaspoons pure vanilla extract

　　8 ounces prepared whipped topping, thawed

　　1 prepared graham cracker crust (6 ounces)

　　1 pound fresh strawberries, hulled and halved lengthwise

　　

Step 1

1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some fi lling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.

　　

Step 2

2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.

　　

Nutrition Per Serving

Per serving: 450 calories

　　48 g carbohydrates

　　3 g protein

　　26 g fat

　　and 70 mg cholesterol

　　#### Nutritional analysis provided by Other

　　Note:

　　If you prefer to make a graham cracker crust, combine 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter. Press the mixture into a 9-inch pie plate and bake for 8 minutes in a preheated 350°F oven. Cool completely.