| 1 | Brick cream cheese |
| 1 8 ounce | Sour cream |
| 1 8 ounce | Cool Whip |
| 3/4 cup | Sugar |
| 2 teaspoons | Pure vanilla extract |
| 1 21 ounce | Can Comstock topping |
| 1 | Large graham cracker pie crust |
Beat cream cheese until smooth. Gradually beat in sugar, sour cream and vanilla. Fold in Cool Whip; spoon into pie crust. Chill at least 4 hours. Spoon Comstock on pie before serving.
May be slightly runny at 4 hours, best to wait 8 hours.