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

In medium saucepan, melt butter; stir in sugar, then crushed Rice Chex. Reserve 1/3 cup for garnish. Pat crumbs firmly in bottom of lightly greased 9x13 inch pan. Bake at 350 degrees for 12 minutes. Cool.

In large bowl, mix condensed milk and lemon juice. Stir in pie filling and fruit cocktail. Pour over crust. Top with whipped topping and crumbs. Freeze for 4 hours. Remove from freezer 30 minutes before cutting.