2/3 c. butter
1/3 c. sugar
7 c. Rice Chex cereal crushed to 3 c.
1 can (14 oz.) Eagle Brand sweetened condensed milk
1/2 c. ReaLemon or Minute Maid lemon juice
1 can lemon pie filling (21 oz.)
1 can (16-17 oz.) fruit cocktail, well drained
2 c. Cool Whip

In medium saucepan, melt butter, stir in sugar, then cereal (reserve 1/3 cup for garnish, if desired). Pat crumbs firmly on bottom of 13 x 9 inch pan. Bake at 300 degrees for 12 minutes. Cool.

In a large bowl mix sweetened condensed milk and lemon juice. Stir in pie filling and fruit cocktail. Pour over crust. Top with Cool Whip and crumbs.

Freeze at least 4 hours. Remove from freezer 20 minutes before cutting. If desired, garnish with lemon slices. Enjoy!