8 oz. cream cheese
1 c. sour cream
8 oz. Cool Whip
1 tsp. vanilla
1/3 c. sugar
2 round graham cracker crust pie pans

Let cream cheese reach room temperature. Mix cream cheese in bowl until smooth; add sour cream, vanilla and sugar until smooth. Fold in Cool Whip with spoon until all ingredients are mixed well. Pour into 2 graham cracker crust pie pans and refrigerate until ready to serve.