1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
1 c. sugar
1 pkg. (sm.) lemon Jello
1 lemon
1 c. boiling water
2 pkg. Cinnamon Crisp cereal (individual serving pkg.)
1/4 c. melted butter
1 lg. can evaporated milk

Pour milk into mixing bowl, place mixing bowl and beaters (of mixer) in freezer. In another bowl, mix cream cheese at room temperature and sugar. In a third container, dissolve Jello in boiling water. Add juice of lemon and cool. Mix with cheese mixture.

Roll cinnamon crisp to fine crumbs; add melted butter and press 2/3 of the mixture into bottom and sides of 9 x 13 x 2 inch pan, saving the remainder for topping.