Lemon Fruit Freeze - cooking recipe

Ingredients

2/3 cup oleo
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

Preparation

Melt oleo.
Stir in sugar and crumbs.
(Reserve 1/3 cup for topping.)
Pat crumbs in bottom of 9 X 13 baking dish.
Bake at 300\u00b0 for 12 minutes.
Cool.