2/3 c. butter
1/3 c. sugar
7 c. rice or corn cereal crumbs
1/2 c. lemon juice
1 (21 oz.) can lemon pie filling
1 (17 oz.) can fruit cocktail, drained
2 c. whipped topping
14 oz. condensed milk

In a medium saucepan, melt butter; stir in sugar, then crumbs, reserving 1/3 cup for garnish. Bake at 300 degrees for 12 minutes. Let cool.

In large bowl, mix milk and lemon juice. Stir in the pie filling and fruit cocktail. Pour over the crust. Top with whipped topping and remaining crumbs. Freeze for four hours. Serves 8 to 10.