10" graham cracker pie crust
8 oz. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
1/2 pt. whipped cream

Whip cream until it stands in stiff peaks. Set aside. In separate bowl beat softened cream cheese, powdered sugar and vanilla. Fold cream gently into cheese mixture, turning bowl while folding. Pour into graham cracker crust. May top with fruit, such as cherry pie filling, pineapple, or fresh fruit, berries, bananas, etc.

GRAHAM CRACKER CRUST:

For 10 inch pie shell: 1/4 c. sugar 1/2 c. melted butter

Heat oven to 350 degrees. Mix crumbs, sugar and butter; press mixture firmly and evenly against bottom and sides of pie pan. Bake for 15 minutes, until slightly browned. Cool.