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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Fruit Freeze Recipe

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This recipe for Lemon Fruit Freeze is from Corinth United Methodist Church Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup margarine
1/3 cup sugar
7 cups rice corn chex cereal (crushed to 3 cups)
1 can eagle brand milk
1/2 cup real lemon, reconstituted, lemon juice
1 (21 oz) can lemon pie filling
1 can fruit cocktail (drained)
2 cups whipped topping
Directions:
Directions:
In medium saucepan, melt butter. Stir in sugar then crumbs. Reserve 1/3 cup for garnish. Pat crumbs firmly on bottom of 9 x 13 pan. Bake about 12 minutes at 300º. Cool. In large bowl, mix milk, lemon juice, pie filling and fruit cocktail. Pour over crust. Top with cool whip and garnish. Freeze for 4 hours. Remove from freezer 20 minutes before cutting.

 

 

 

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