1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 tsp. vanilla
1 (8 oz.) container whipped topping, thawed

CRUST:

1 pkg. (1/3 box of a box) graham crackers, rolled out to crumbs
1 stick butter, melted

Combine crust ingredients well and pat on bottom of 8 x 8 or 9 inch pan. Blend cream cheese, sour cream and vanilla well, add whipped topping and mix well. Pour evenly onto crust and refrigerate at least 4 hours before serving. Double filling ingredients for 9 x 14 inch pan and use 1 1/2 packages of graham crackers for crust.

TOPPING: Crush (drained) pineapple, fruit pie filling, graham cracker crumbs or fresh strawberries.