2/3 cup butter
1/3 cup sugar
7 cups rice or corn chex cereal (crushed to 3 cup)
1 14 oz. can Eagle Brand milk
1/2 cup lemon Juice
1 20 oz can lemon pie filling
1 16 1/2 can fruit cocktail (well drained)
2 cups whipped topping

Melt butter. Stir in sugar and crumbs. (Reserve 1/3 cup for topping.)

Pat crumbs in bottom of 9 X 13 baking dish.

Bake at 300°F for 12 minutes. Cool.

In large bowl mix Eagle Brand Milk and lemon juice. Stir in pie filling and fruit cocktail and whipped topping. Pour into crust. Top with remaining crumbs. Freeze 4 hours before serving. Remove from freezer 20 - 30 minutes before serving. Can be made ahead of time.

Serves 12 - 15.