CRUST:

2 c. graham cracker crumbs
1/2 c. powdered sugar
1 stick butter
2 tsp. cinnamon

Melt butter. Add cinnamon. Blend crumbs and powdered sugar well. Add butter mixture. Mix well with wooden spoon. Press into a 9x13-inch pan.

CHEESE MIX:

2 (8 oz.) pkgs. Philadelphia cream cheese
1 sm. (4 serving) pkg. lemon jello
2 tsp. vanilla
2 c. powdered sugar
1 (12 oz.) Cool Whip

Cream Philadelphia cheese. Add powdered sugar and vanilla. Prepare jello according to box directions. Fold into cream cheese, then add Cool Whip. Blend well with electric mixer. Pour over crust. Refrigerate overnight.