3/4 stick butter
2 c. graham cracker crumbs
1 (21 oz.) can lemon pie filling
1 can Eagle Brand milk
1/2 c. Real Lemon lemon juice
Med. size Cool Whip

In small saucepan melt butter and stir in crumbs. Reserving 1 tablespoon for garnish, pat crumbs on bottom of buttered 9x13 or 8x8 dish; set aside.

In medium bowl combine pie filling, condensed milk and lemon juice. Mix until smooth. Spread into prepared pan. Top with whipped topping and reserved crumbs. Freeze 3 hours. Garnish with lemon slices. (Do not use electric mixer.)