Sunday, January 2, 2011

Lemon Fruit Freeze

Lemon Fruit Freeze

2/3 c butter
1/3 c sugar
7 cups rice or corn chex cereal crushed to 3 cups
1 can sweetened condensed milk
1/2 cup lemon juice
1 can lemon pie filling
1 can fruit cocktail, well drained
2 cups whipped topping

In medium sauce pan, melt butter; stir in sugar, then cereal. Reserving 1/3 c for garnish, pat crumbs firmly on bottom of 13x9 inch baking pan. Bake at 300 degrees for 12 minutes. Cool. In large bowl, mix condensed milk with lemon juice. Stir in pie filling and fruit cocktail; pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freezer 20 minutes before cutting. Return leftovers to freezer.

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