Lightly grease a seven-inch flan tin with removable base. Crush digestive biscuits to a coarse powder in a bowl and pour melted butter over them. Mix well and add cinnamon powder.
Press this mixture onto the base of the prepared tin. Blend custard powder in half a cup of milk. Heat the remaining milk and as it begins to boil add the blended custard powder. Cook, stirring constantly, till a smooth and thick custard is formed.
Add sugar, stir till it dissolves and remove from heat. Let cool completely and keep to chill in a refrigerator. Meanwhile, whip the cream well. Chill in a refrigerator. Dissolve jelly crystals in one cup of hot water and allow to cool.
Keep half of this mixture to chill in the refrigerator till half set. Let the remaining remain at room temperature till required. Whisk the chilled custard and half set jelly together. Fold in the cream. Pour this on the prepared biscuit base and keep to chill in the refrigerator. Drain mixed fruits completely.
Arrange in an attractive design on the custard once it is set. Carefully pour the jelly mixture kept at room temperature over the fruits to cover them. Return to refrigerator. Chill thoroughly. Unmould, cut into wedges and serve.