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

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 baking pan. Bake at 300 degrees for 12 minutes. Cool.

In large bowl mix sweetened condensed 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. If desired, garnish with lemon slices.