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

In medium pan melt butter. Stir in sugar, then crumbs, reserving 1/3 cup for garnish. Pat crumbs firmly on bottom of 13x9 baking pan. Bake at 300 degrees for 12 minutes; cool.

In large bowl mix sweetened condensed milk and Real lemon. 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.