1 (No. 2) can (2 c.) peach pie filling
1 pkg. (3 oz.) lemon gelatin
1/4 tsp. cinnamon
1 c. chilled evaporated milk
2 tbsp. lemon juice
1 (9 inch) crumb crust or baked crust

Mash peach filling. Heat and add gelatin and cinnamon. Stir until gelatin dissolves. Refrigerate until thickened. Combine chilled evaporated milk and lemon juice in chilled bowl. Whip until stiff. Fold into gelatin mixture and pour into crumb crust. Chill.