2/3 c. butter
1/3 c. sugar
7 c. Rice Chex cereal, crushed to 3 c.
1 can (14 oz.) sweetened condensed milk
1/2 c. lemon juice (fresh, if possible)
1 can (21 oz.) lemon pie filling
1 can (17 oz.) fruit cocktail, drained
1 pt. whipping cream, whipped

Melt butter, stir in sugar, then crumbs. Pat into a 9 x 13 inch pan. Bake at 300 degrees for 10 minutes. Mix milk and lemon juice. Stir in pie filling. Whip cream, fold half into above mixture. Pour over crust. Stir in fruit cocktail. Frost with remaining whipped cream. Garnish with remaining crumbs. Freeze at least 4 hours. Thaw 20-30 minutes before serving.