Lemon Fruit Freeze - cooking recipe

Ingredients

2/3 c. butter or margarine
1/3 c. sugar
7 c. Rice of Corn Chex cereal, crushed to 3 c.
1 (14 oz.) can Eagle Brand milk
1/4 c. lemon juice
1 (21 oz.) can lemon pie filling
1 (17 oz.) can fruit cocktail, drained
2 c. Cool Whip

Preparation

In medium saucepan, melt butter.
Stir in sugar, then crumbs, reserving 1/3 cup for garnish.
Pat crumbs firmly on bottom of 13 x 9-inch pan.
Bake at 300\u00b0 for 12 minutes.
Cool.
In large bowl, mix condensed milk and lemon juice.
Stir in pie filling and fruit cocktail; pour over crust.
Top with Cool Whip and crumbs. Freeze 4 hours.
Remove 20 minutes before cutting.