2 tbsp. butter
1 c. graham cracker crumbs
1 (21 oz.) can lemon pie filling
1 can Eagle Brand sweetened condensed milk
1/2 c. ReaLemon lemon juice
1 1/2 c. whipped topping
Lemon slices (opt.)

In small saucepan, melt butter; stir in crumbs. Reserving 1 tablespoon for garnish, pat crumbs on buttered 8"x8" baking pan; set aside.

In medium bowl, combine pie filling, sweetened condensed milk and lemon juice; mix until smooth. Spread into prepared pan. Top with whipped topping and reserved crumbs. Freeze 3 hours. If desired, garnish with lemon slices.