2 tbsp. butter
1 c. graham cracker crumbs
1 (21 oz.) lemon pie filling
1 can condensed milk
1/2 c. reconstituted lemon juice
1 1/2 c. whipped topping

In saucepan melt butter; stir in crumbs. Reserve 1 tablespoon for top. pat crumbs on bottom of buttered 8x8 pan. Combine pie filling, milk and lemon juice. Mix until smooth. Spread into pan. Top with whipped topping. Add reserved crumbs; freeze 3 hours. May garnish with lemon slices.