2/3 c. butter
1/3 c. sugar
7 c. Rice or Corn Chex cereal, crushed to 3 c.
1 (14 oz.) can sweetened condensed 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 a medium saucepan, melt butter. Stir in sugar, then crumbs, reserving 1/3 cup for garnish. Pat crumbs firmly into a 9 x 13 inch pan.

Bake at 300 degrees for 12 minutes. Cool. In a large bowl, mix the milk and lemon juice. Stir in pie filling and fruit cocktail. Pour over crust. Top with the whipped topping and remaining crumbs. Freeze for 4 hours.

Remove from freezer for 20 minutes before cutting. If desired, garnish with lemon slices. Serves 12 to 15.