Really fluffy, not dense like some. And can be made lighter, as I did, with reduced fat items. I have NOT tried with splenda in place of sugar yet but will.
1 8oz cream cheese, 1/3 less fat (I use the tub, not the block), room temp
1/2 cup sugar
1/2 cup sour cream, 50% less fat
1 tsp vanilla
2 cups of cool whip or store brand non dairy topping, thawed
1 prepared graham cracker crust (or make your own by crushing 1 1/2 cups worth of graham crackers, mix 1/3 cup sugar and 6 tbs melted butter and press into bottom and up sides pie pan.
Beat cream cheese til fluffy. Add sugar, sour cream and vanilla, beat til combined. Fold in the cool whip. Spread evenly into pie crust. Chill for several hours before serving.
*this can be changed up in so many ways to suit your personal taste, such as changing vanilla to lemon or almond, you can pick a flavored whip topping, like strawberry or chocolate.
I am giving this, along with cinnamon rolls, to my neighbors for Christmas today.