Lemon Fruit Freeze

• 2/3 c. butter or margarine
• 1/3 c. sugar
• 7 c. Rice or Corn Chex cereal, crushed to 3 c.
• 1 (14 oz.) can sweetened condensed milk
• 1/2 c. reconstituted lemon juice
• 1 (21 oz.) can lemon pie filling
• 1 (17 oz.) can fruit cocktail, well drained
• 2 c. whipped topping
• ReaLemon (optional)

1. In medium saucepan, melt butter or margarine.
2. Stir in sugar, then crumbs (reserving 1/3 cup for garnish).
3. Pat crumbs firmly on bottom of a 13 x 9-inch baking pan.
4. Bake at 300u0b0 for 12 minutes. Cool.
5. In large bowl, mix sweetened condensed milk and lemon juice.
6. Stir in pie filling and fruit cocktail.
7. Pour over crust. Top with whipped topping and crumbs.
8. Freeze 4 hours.
9. Remove from freezer 20 minutes before cutting.
10. If desired, garnish with lemon slices.

butter, sugar, rice, condensed milk, lemon juice, lemon pie filling, fruit cocktail, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050460 (may not work)