1 c. graham cracker crumbs
3 tbsp. butter, melted
1 (21 or 22 oz.) can lemon pie filling
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/2 c. Real Lemon lemon juice from concentrate
1 1/2 c. frozen non-dairy whipped topping, thawed (1 1/2 c.)

Combine crumbs and butter. Reserving 1 tablespoon crumbs for garnish. Press remainder firmly on bottom of 8 or 9 inch square pan. In medium bowl, combine pie filling, sweetened condensed milk and Real Lemon brand. Stir until smooth. Spread into prepared pan. Top with whipped topping. Garnish with reserved crumbs. Freeze 4 hours or until firm. Cut into squares to serve. Return leftovers to freezer.