- 8 oz Cool Whip Free
- 1 (8 oz) package fat-free cream cheese
- 9 inch reduced fat Graham Cracker Crust
- 1/4 cup sugar or 6 Splenda packets (I used Splenda)
- 2 tsp. vanilla extract
- 12-14 strawberries, hulled and halved lengthwise
In a large bowl, whip cream cheese, vanilla extract and Splenda (or sugar) for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours in the fridge, until firm. Arrange strawberries on top and serve.