LEMON FRUIT FREEZE

Ingredients:

• ⅔ cup Margarine or Butter
• ⅓ cup Sugar
• 7 cups Rice or Corn Chex, crushed
• 1 can Eagle Brand Milk (14 oz.)
• ½ cup Real Lemon Juice
• 1 can Lemon Pie Filling (21 oz.)
• 1 can Fruit Cocktail (17 oz.)
• 2 cups Whipped Topping

Instructions:

1. In a medium saucepan, melt butter. Stir in sugar and crushed cereal; mix well.
2. Press the mixture into a 13 x 9-inch pan and bake at 300°F for 12 minutes. Let cool.
3. In a large mixing bowl, combine Eagle Brand milk and lemon juice. Stir in pie filling and fruit cocktail.
4. Pour the mixture over the cooled crust. Top with whipped topping.
5. Freeze for at least 4 hours or overnight. Remove from freezer 30 minutes before serving. Garnish with lemon slices if desired.