Stir together crumbs, sugar, cinnamon, and melted butter. Press into a 9" square pan. Bake at 375 degrees for 4 minutes; cool. Combine 1/4 cup sugar, flour, gelatin, and salt in 2 quart saucepan. Slowly stir in milk. Bring to a boil, stirring constantly. Boil for 1 minute. Cool thoroughly. Beat egg whites with cream of tartar until stiff. Gradually beat in 1/2 cup sugar. Add vanilla. Fold egg whites and whipped cream into cooled mixture. Turn into crust. Chill well. Cut into squares and serve topped with raspberry sauce.
RASPBERRY SAUCE: Drain 2 10 ounce packages of frozen raspberries, thawed. Add water to make 1/2 cup. Combine with: 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1/4 cup sugar. cook, stirring until mixture boils for 1 minute. Add raspberries. Cool.