2 tbsp. butter
1 c. graham cracker crumbs
1 (21 oz.) lemon pie filling
1 can Eagle Brand milk
1/2 c. Real Lemon, reconstituted
1 1/2 c. Cool Whip

Melt butter and stir in crumbs. Reserve 1 tablespoon for garnish. Pat mixture into 8 x 8 inch pan.

Combine in mixing bowl pie filling, milk and lemon juice. Mix until smooth. Spread over crumbs. Top with Cool Whip and sprinkle with crumbs or lemon slices. Freeze 3 hours. Double for 9 x 13 inch pan.