1 (8 oz.) softened cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
1 (8 oz.) thawed Cool Whip
1 (9-inch) baked pie crust
Fresh strawberries

Use cream cheese lite. For sour cream and Cool Whip, see modifying table.

Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla, fold in Cool Whip, blending well. Spoon into 9-inch graham cracker crust. Chill 4 hours until set. Top with fresh strawberries. Makes 1 (9-inch) pie or cake.

NOTE: If you use frozen strawberries, add a little of the juice to the cream cheese mix and decrease sugar.