2/3 c. butter
1/3 c. sugar
7 c. Rice or Corn Chex cereal, crushed to 3 c.
1 (14 oz.) 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. whipped topping

In medium saucepan, melt butter. Stir in sugar, then crumbs, reserved 1/3 cup for garnish. pat crumbs firmly on bottom of 13 x 9 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 crust. Top with whipped cream and rest of crumbs. Freeze 4 hours. Remove from freezer 20 minutes before cutting.