8 oz. cream cheese
1/2 c. sugar
1 can Carnation milk (chill for 1 hour in freezer)
1 pkg. lemon jello
2 tsp. vanilla
3/4 c. graham cracker crumbs
1/4 lb. butter, melted
1/4 tsp. cinnamon
2 tbsp. powdered sugar

Dissolve jello in 1 cup of boiling water; let cool. Whip milk to peaks. Beat sugar, vanilla, and cream cheese. Pour jello into whipped milk slowly; beat at high speed for 4 minutes. Add cheese mixture; mix well. Mix all in 9x13 pan; spread. Keep refrigerated.