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 milk
1/2 c. lemon juice
1 (21 oz.) can lemon pie filling
1 (17 oz.) can fruit cocktail, well drained
2 c. Cool Whip

In medium saucepan, melt butter, stir in sugar, then crushed cereal. Reserve 1/3 cup of this mix for garnish. Then pat remaining mix firmly on bottom of 13 x 9 x 2 inch pan. Bake at 300 degrees for 12 minutes. Cool. In large bowl, mix Eagle Brand and lemon juice. Stir in pie filling and fruit cocktail. Pour over cooled crust. Top with Cool Whip and reserved garnish. Freeze 4 hours and remove at least 20 minutes before serving.