2/3 c. butter
1/3 c. sugar
7 c. Rice or Corn Chex crushed to 3 c.
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. ReaLemon
2 c. whipped topping
1 (21 oz.) lemon pie filling
1 (17 oz.) fruit cocktail, well drained

In medium saucepan, melt butter. Stir in sugar, then crumbs. Reserving 1/3 cup for garnish, pat crumbs firmly on bottom of 13 x 9 inch pan. Bake at 300 degrees for 12 minutes. Cool.

In large bowl mix milk and ReaLemon. Stir in pie filling and fruit cocktail; pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freezer 20 minutes before cutting. Serves 12-15.