Lemon Dessert Freeze
|Graham cracker crumbs||1 Cup (16 tbs)|
|Margarine/Butter||3 Tablespoon, melted|
|Canned lemon pie filling||22 Ounce (1 Can)|
|Canned milk||14 Ounce (Not Evaporated Milk, 1 Can)|
|Lemon juice from concentrate||1⁄2 Cup (8 tbs)|
|Frozen non dairy whipped topping||1 1⁄2 Cup (24 tbs), thawed|
Combine crumbs and margarine.
Reserving 7 tablespoon crumbs for garnish, press remainder firmly on bottom of 8- or 9-inch square pan.
In medium bowl, combine pie filling, sweetened condensed milk and ReaLemon; stir until smooth.
Spread into prepared pan.
Spread whipped topping over top; garnish with reserved crumbs.
Freeze 4 hours or until firm.
Garnish as desired.
Cut into squares to serve.
Return leftovers to freezer.