1 tall can evaporated milk (1 2/3 cups)
1 (3 oz.) pkg. lemon Jell-O
1 c. boiling water
2 1/2 c. graham cracker crumbs
2 tbsp. sugar
1/2 tsp. cinnamon
1/2 c. butter, melted
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 tsp. vanilla

Pour evaporated milk into a deep, small bowl; put in the freezer, along with beaters of electric mixer. Freeze until ice crystals form around the edge.

Dissolve gelatin in boiling water, cool to room temperature.

Prepare graham cracker crust (next 4 ingredients).

Beat chilled milk until fluffy.

Beat cheese and 1/2 cup sugar until light and fluffy; blend in cooled gelatin and vanilla. Add whipped evaporated milk; beat at high speed for 2 minutes.

Spread half of the crumb mixture in a 13 x 9 x 2 inch pan.

Pour cream cheese mixture over the crumb mixture and spread evenly.

Sprinkle reserved crumbs over the top.

Chill until firm - overnight, or for at least 3 hours.