1 (8 oz.) pkg. cream cheese
2/3 c. powdered sugar
1 (8 oz.) carton whipped topping
1 graham cracker pie crust
1 can pie filling (cherry, blueberry, etc.)

Soften cream cheese to room temperature. Place in mixing bowl and beat until smooth, add vanilla. Beat while slowly adding powdered sugar. When thoroughly blended, fold in whipped topping. Spread into bottom of pie crust and top with favorite pie filling (or try pineapple tidbits thickened with cornstarch). Chill and serve.