2 tbsp. butter
1 c. graham cracker crumbs
1 (21 oz.) can lemon pie filling
1 can Eagle Brand milk
1/2 c. lemon juice
1 1/2 c. Cool Whip

Melt butter, stir in crumbs. Reserve 1 tablespoon for garnish. Pat remaining crumbs in bottom of an 8" dish; set aside. In medium bowl combine pie filling, condensed milk and lemon juice. Mix until smooth. Spread over crumb crust. Top with Cool Whip and sprinkle with reserved crumbs. Freeze at least 3 hours. Serves 9.