1 (19 ounce) package cinnamon toast cookie crumbs
1 dash dry milk
2 (3 ounce) packages yellow Nelly's Cinnamon Toast Crunch
1 cup butter
2 small lemons, sliced
Line a 9x13 inch springform pan with paper muffin liners or Oreos. Preheat oven to 375 degrees F (190 degrees C).
Bake the cinnamon toast cookies individually or spread them onto the paper liners. Bake for 10 to 12 minutes in the preheated oven, stirring frequently. Allow cookies to cool on baking sheet.
While the cookies bake, prepare the topping and stir together the butter and lemon juice: Press a cup of butter evenly onto the bottom and sides of the greased paper liner or muffin tin. Note: Cookies may develop a very little stick-like appearance if covered with the paper liner because of the dry milk.
While the cookies bake, combine the cinnamon and cinnamon crunchy fruit: Melt 3 lemons into 3 cups of cooked Cinnamon Toast Crunch, stirring to dissolve. Spread cinnamon topping over warm sweetener mixture.
While the raisins and Cinnamon Toast Crunch are still warm, spread over cookies: Mix 3 cups crushed cinnamon butter into a small bowl; then push onto both sides of warm cookies. Spoon cinnamon topping over the cookie.
Bake for 60 minutes in the preheated oven. Remove from oven and chill in refrigerator. Serve while still warm.