Lemon Fruit Freeze - cooking recipe

Ingredients

2/3 c. margarine
1/3 c. sugar
7 c. rice or corn chex (crushed to 3 c.)
1 - 14 oz. can Eagle Brand sweetened condensed milk
1/2 c. real lemon juice
1 - 21 oz. can lemon pie filling
1 - 17 oz. can fruit cocktail, well drained
2 c. whipped topping

Preparation

In medium saucepan, melt butter.
Stir in sugar, then crumbs. Reserve 1/3 c. of crumb mixture for garnish.
Pat remaining crumbs firmly on bottom of 13 x 9 inch pan.
Bake at 300 degrees for 12 minutes.
Cool.
In a large bowl, mix condensed milk and lemon juice.
Stir in pie filling and fruit cocktail; pour over crust.
Top with whipped topping and crumbs.
Freeze 4 hours. Remove from freeze 20 minutes before cutting.