2/3 c. butter
1/3 c. sugar
7 c. Rice or Corn Chex (crushed to 3 c.)
1 (14 oz.) can Eagle Brand milk
1/2 c. ReaLemon 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 13x9 baking pan. Bake 300 degrees for 12 minutes. Cool.

In large bowl, mix sweetened condensed milk, ReaLemon juice. Stir in pie filling and fruit cocktail; pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freezer 20 minutes before cutting. If desired, garnish with lemon slices.