This makes very light and fluffy pies. To cut down on the fat and calories, use the Lite Cool Whip and low fat cream cheese. I can't tell the difference in the taste.


  • 8 oz. Philadelphia cream cheese
  • 8 oz. Cool Whip or Lite Cool Whip
  • 8 oz. sour cream
  • 1/3 cup sugar
  • lemon juice(to taste)
  • pie filling (flavor opt.)
  • Graham Cracker pie crust


With an electric mixer blend the softened cream cheese and the sour cream together. Then add the thawed Cool Whip in. do not over mix. Only until smooth. then blend in the sugar.After that , add the lemon juice to taste. Pour this into a Graham Cracker crust and chill one hour. If you don't plan on adding the fruit topping, then this will make one pie, because you want it to be fluffy and high. If you add the fruit topping, there will be enough to make two pies.For the topping, I use strawberry pie filling, cherry pie filling, or my favorite, blueberry pie filling. Chill the pie first for 30 minutes then add the topping and chill another 30 minutes. All that is left to do is enjoy it and you will.

Print this recipe

Submitted 6/13/05.
Source: My friend Julie
Submitted By: Kathy
Kathy's Cheesecake