classic recipe for No-Bake Woolworth Icebox Cheesecake, which is light, fluffy, and easy to make.
Ingredients:
1 (3 oz) box of lemon Jell-O
1 cup boiling water
8 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 can (12 oz) evaporated milk, chilled
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
Extra graham cracker crumbs for topping (optional)
Instructions:
1. Prepare the Jell-O:
Dissolve the lemon Jell-O in 1 cup of boiling water. Stir well until fully dissolved. Let it cool to room temperature, but do not let it set.
2. Make the crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until all crumbs are evenly coated.
Press the mixture into the bottom of a 9×13 inch pan to form the crust. Set aside.
3. Cream cheese mixture:
In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Whip evaporated milk:
In a separate bowl, whip the chilled evaporated milk until it becomes fluffy and forms soft peaks. This will take a few minutes.
5. Combine and fold:
Slowly add the cooled Jell-O into the cream cheese mixture and blend well.
Gently fold the whipped evaporated milk into the cream cheese mixture until everything is well incorporated.
6. Assemble:
Pour the mixture over the prepared graham cracker crust. Spread evenly.
Sprinkle extra graham cracker crumbs on top if desired.
7. Chill:
Refrigerate the cheesecake for at least 4 hours or overnight until set.
Serve and enjoy!
This Woolworth Icebox Cheesecake is a refreshing and nostalgic dessert, perfect for any occasion!
