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

Pour evaporated milk into a glass bowl; put in freezer along with the beaters of electric mixer. Freeze until ice crystals form around the edge. Dissolve gelatin in boiling water; cool to room temperature.

Combine crumbs, the 2 tablespoons sugar, cinnamon and melted butter in a medium bowl. Press half of mixture firmly over bottom of a 9x13x2 inch pan; reserve remaining crumbs. Beat icy evaporated milk at high speed with chilled beaters until fluffy.

Beat cream cheese and the 1/2 cup sugar in large bowl until light and fluffy; blend in cooled gelatin mixture and vanilla. Add whipped evaporated milk to cream cheese mixture; beat at high speed for 2 minutes. Pour cream cheese mixture into prepared pan and spread evenly with back of spoon. Sprinkle reserved crumbs over top. Chill until firm, about 3 hours. Cut into squares to serve. Serves about 20.