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

Preheat oven to 300 degrees. Butter a 9 inch pan. Combine cereal, sugar, and nutmeg. Add butter. Mix thoroughly. Remove 1/4 cup mixture for topping. Press remainder onto bottom of pan. Bake both topping crumbs and shell 10 minutes. Cool. Beat cheese until creamy at medium speed of electric mixer. Gradually add milk. Add sour cream, dry pudding mix, and lemon peel. Continue beating until smooth. Pour into pan. Sprinkle crumbs over top. Chill 3-4 hours or until set. Makes 10-12 servings. When ready for serving, garnish with cherry.