CRUST:

3 c. Rice Krispies, crushed
1/3 c. sugar
1/2 c. melted butter

FILLING:

1 can lemon pie filling
1 (7 oz.) fruit cocktail, drained
1 can Eagle Brand milk
1/2 c. lemon juice
Cool Whip

Mix crust ingredients in bottom of 9x13 inch pan. Mix filling ingredients. Spread on crust. Add layer of Cool Whip. Save a little of crust ingredients to sprinkle on top of Cool Whip. Freeze.