Makes:
6 or 8 slices
Total Time:
10 hr 19 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 1 pkg. (8 oz.) cream cheese, room temperature
- 1 container (8 oz.) sour cream
- 8 packs Equal
- 2 teaspoons vanilla extract
- 1 tub (8 oz.) Cool Whip, room temperature *
- 1 large 9-inch graham pie crust pan
make it
Use mixer and break up cream cheese, then add cold sour cream and mix. Then add the Equal and mix. Then add the vanilla extract and mix. Then don't use you mixer any more.
Take the Cool Whip and fold it in to the mix with a spatula. Put the mix into your 9-inch graham cracker pie crust pan. Put the lid on it and crimp it around the pie.
Put it into fridge and let it chill at least four and a half hours or it is better if it sits in the fridge all night long.
Notes
* Let the cool whip still be cold but when you stick a knife in it there is no lump in the middle of it.
I typed in ten hours total time, but it is only ten minutes to mix.
If you like cherries, Comstock and Lucky Leaf Brad's have cherries made in a can made with Splenda which we put the can in the fridge and let it get cold with the pie. Then all you have to do is put cold on cold and no waiting. It is ready to serve; it is so good you can hurt yourself.
