1 (21 oz.) lemon cream filling (Comstock)
1 (9 oz.) graham cracker crust
1 (7 1/2 oz.) marshmallow creme
1 (8 oz.) Cool Whip

Mix marshmallow creme with lemon filling. Fold Cool Whip and lemon mixture together. Spread in pie shell. Freeze until firm. Remove from freezer 30 to 45 minutes before serving. Garnish with twisted, thin lemon slices. Serves 6 to 8.