“Step into a world of vintage charm and delightful indulgence with our No-Bake Woolworth Icebox Cheesecake. This treasured creation harkens back to a time when simple ingredients came together to create unforgettable desserts. Imagine a velvety and luscious cream cheese filling, delicately flavored and nestled within a buttery graham cracker crust. Topped with a medley of vibrant fresh fruits, each slice is a journey through the sweet memories of yesteryears. With every forkful, you’ll experience the harmonious blend of creamy richness and the natural sweetness of the fruits, capturing the essence of uncomplicated joy and the pleasures of home baking. Whether enjoyed as a delightful dessert for gatherings, a way to pay homage to timeless recipes, or a celebration of the art of creating with love and simplicity, our No-Bake Woolworth Icebox Cheesecake promises a culinary journey that captures the heart of comfort, tradition, and the sweetness of life’s cherished moments.”
No-Bake Woolworth Icebox Cheesecake
1 (3 oz.) package lemon jello
1 cup boiling water
3 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (8 oz.) package cream cheese
1 cup granulated sugar
4 tablespoons lemon juice
1 (12 oz.) can evaporated milk, chilled
- In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.
- While jello cools, mix 3/4 graham cracker crumbs with melted butter in a medium bowl, then press into the bottom of 9×13-inch pan and set aside. Reserve remaining crumbs for topping.
- In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.
- In a separate, large bowl, beat cream cheese, sugar and lemon juice together until smooth. Add in thickened jello, then fold in whipped evaporated milk.
- Spread filling evenly over crust and top with reserved graham cracker crumbs.
- Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!