1 graham cracker crust
1 pkg. (8 oz.) cream cheese, softened
1/3 c. granulated sugar
1 c. (1/2 pt.) sour cream
2 tsp. vanilla
1 (8 oz.) Cool Whip, thawed
1 c. canned pie filling (cherry, blueberry, etc.)

Mix sugar and cream cheese until smooth. Blend in sour cream and vanilla. Fold in Cool Whip and blend well. Spoon into crust. Chill until firm, at least 4 hours. Top with pie filling. You can also use fresh strawberries, that have been sweetened instead of pie filling.