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.
Talk about a delicious blast from the past. My Mother remembers eating this at the Woolworth’s lunch counter when she was a small child, and said it was really fabulous. I couldn’t wait to taste it, and sure enough, she was right; it’s light, lemony, and airy, with the crunchy graham cracker crust, and this ice box cheesecake is now one of my favorites!
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!