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

In medium saucepan melt butter. Stir in sugar, then crumbs. Reserving 1/3 cup for garnish, pat crumbs firmly on bottom of 13 x 9 inch baking pan. Bake at 300 degrees for 12 minutes. Cool.

In large bowl, mix sweetened condensed milk and ReaLemon. Stir in pie filling and fruit cocktail, pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freezer 30 minutes before cutting. If desired garnish with lemon slices.