30 graham crackers, rolled very fine
1/2 c. sugar
2-4 tbsp. cinnamon
1 stick soft butter
1 reg. sized pkg. lemon gelatin
1 c. hot water
1 (6 oz.) pkg. cream cheese
1 c. sugar
1 can evaporated milk, chilled

Combine first 4 ingredients and spread in glass pan 8 x 10 or 10 x 12 inch. Save approximately 1/4 cup of crumbs for topping. Chill crust. Combine gelatin and hot water. Mix until cool and set aside.

Combine cream cheese and sugar. Mix thoroughly then add gelatin mixture. Mix thoroughly and set aside. Put evaporated milk in blender (or mixer bowl) and beat until frothy. Add mixture slowly. Put in chilled crust. Top with remaining crumbs. Allow to set up in the refrigerator.