4 c. Rice Chex cereal, crushed to 1 c.
1/4 c. firmly packed brown sugar
1/8 tsp. nutmeg
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
2 c. milk
2 c. dairy sour cream
2 (3 3/4 oz.) pkgs. vanilla instant pudding
1 tsp. grated lemon peel

Preheat oven to 300 degrees. Grease a 9-inch springform pan.

Combine Chex, sugar and nutmeg. Add butter. Mix thoroughly. Remove 1/4 cup mixture for topping. Press remainder into bottom of pan. Bake both the topping crumbs and the shell 10 minutes. Cool.

Beat cheese until creamy at medium speed of mixer. Gradually add milk. Add remaining ingredients. Continue beating until smooth. Pour into pan. Sprinkle crumbs over top. Chill 3-4 hours or until set. Makes 10-12 servings. For smaller cake, use 9-inch cake pan and prepare half the filling.