Rich Cream Cheese Pie

This is an adaptation of a recipe I saw in a magazine. It's delicious with fresh fruit and whipped topping or topped with canned strawberry or cherry pie filling.


6 to 8


1 8-ounce package cream cheese, very soft ¼ cup sifted powdered sugar 1 teaspoon pure vanilla extract 1 8-ounce carton Cool Whip, thawed 1 shortbread pie crust 1 can strawberry or cherry pie filling, well chilled

Nutritional information

No nutrition information available


Mix very soft cream cheese and powdered sugar together until smooth and creamy. Add vanilla and blend in well. On low speed, add Cool Whip; then beat on medium speed until fluffy and being to get thicker. Spoon into shortbread pie crust. Cover and refrigerate several hours. Just before serving, add a decorative border of strawberry or cherry pie filling. Cut, and serve with additional Cool Whip if desired.