Recipe: Lemon Freeze Torte

This is from the Slovenian-American Cookbook, Pots and Pans.

LEMON FREEZE TORTE

7 cups Rice Krispies, crushed to make 3 cups crumbs
2/3 cup melted butter
1/3 cup sugar
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1 large box (4 1/2 ounces) lemon jello
1 can (17 ounces) fruit cocktail, drained
1 carton (9 ounces) Cool Whip

Heat oven to 300 degrees F. Butter a 9 x 13-inch pan.

Crush Rice Krispies with rolling pin. Mix with butter and sugar. Reserve 1/2 cup for topping. Pat remainder in buttered pn. Bake 10 minutes. Cool.

Mix condensed milk with lemon juice until smooth.

Stir in dry lemon jello. Add drained fruit cocktail. Fold in Cool Whip.

Spread over cooled baked crust. Sprinkle reserved crust mixture over all.

Freeze about 4 hours or refrigerate overnight.

If frozen remove from freezer 20 minutes before serving.

Servings: 12-15