The Famous Woolworth Ice Box Cheesecake:
No Bake Woolworth Cheesecake is a classic, light and lemony dessert and will be the perfect addition to your Easter or Mother’s Day menu! I love those recipes that we all grew up with, they are just too good to miss out on.
- 1 (3 ounce) package lemon Jell-O
- 1 cup boiling water
- 8 ounces cream cheese
- 1 cup granulated sugar
- 5 tablespoons lemon juice
- 1 12 oz can Carnation Evaporated milk, well chilled
- Graham crackers, crushed
- shake the can of evaporated milk and refrigerate until well chilled, at least an hour, but better if overnight.
- In a small mixing bowl and using a wire whisk, dissolve the Jell-O gelatin in the boiling water, 1 to 2 minutes.
- Set aside to cool to lukewarm.
- Combine graham cracker crumbs, confectioners’ sugar, and melted butter.
- Reserve 1/3 cup of the mixture for the topping.
- Press the remainder firmly into the bottom of an 11.5×7.5-inch or similar dish.
- Refrigerate or put in the freezer until needed.
- In another large mixing bowl and using a mixer, beat together the cream cheese, granulated sugar, and lemon juice until smooth and creamy. Beat in the cooled Jell-O until well blended.
- Refrigerate mixture for now.
- Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 to 4 minutes. It should have the consistency of beaten egg whites.
- Beat in the cream cheese/Jell-O mixture.
- Pour mixture over the chilled crust. Sprinkle top with the remaining crumb mixture.
- Refrigerate for several hours before cutting into squares.
Tips and tricks:
- No bake Cheesecake, which makes it perfect for warmer weather.
- Alternatives for a graham cracker crust could be a vanilla sandwich cookie crumbs crust, or vanilla wafer crust. But the graham crackers crust is so easy and it tastes great.
- The biggest trick is remembering to chill the can milk and that’s what led me to try it out with whipping cream.