1 pkg. lemon Jello
1 c. very hot water
Juice of 1/2 lemon
1 slim can crushed pineapple
8 oz. pkg. cream cheese
3/4 c. sugar
1 lg. can evaporated milk (chilled in can)
1/4 lb. cinnamon crisps or graham crackers
1/2 tsp. cinnamon
1/4 c. sugar
1/2 stick butter

Dissolve Jello in hot water. Add lemon and pineapple. Jell to soft stage. Blend cheese with 3/4 cup sugar. In a large bowl, whip until stiff the evaporated milk; blend in cream cheese mixture on slow speed. By hand, add Jello mixture. Mix crushed crackers, 1/4 cup sugar, and butter well. Pat into 10 x 12 x 2 inch pan, saving a little to sprinkle on top. Spread cheese mixture and sprinkle crumbs. Store in refrigerator.