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

In medium saucepan melt butter and stir in sugar and crumbs. Reserve 1/2 cup. Pat crumbs firmly on bottom of 9 x 13 pan. Bake at 300 degrees for 12 minutes. Cool. In large bowl mix sweetened milk and lemon juice. 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 desire, garnish with lemon slices.