by IndyKids Staff
• 6 sheets of cinnamon graham crackers
• 8 ounces cream cheese (1 regular block)
• 1⁄2 cup sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 8 ounces frozen whipped topping
• 9-inch pre-made pie crust
• 10 spice cookies or gingersnaps
Put the graham crackers in a thick plastic bag and zip it closed. Use a book or your hands to crumble the crackers into tiny pieces.
Place the cream cheese in a big glass bowl and microwave it for one minute until it is a little softened.
Add the sugar to the cream cheese and mix well. Add the sour cream and vanilla and stir together completely.
Use a spatula to gently stir in the whipped topping and the crumbled crackers.
Spoon the mixture into the pie crust.
Smooth the top with the spatula.
Break the spice cookies up into small bits about the size of a dime and sprinkle them evenly over the pie filling.
Chill the pie in the fridge for 4-5 hours or until it is firm on top.
Carefully slice it into 10 pieces and enjoy!