WOOLWORTH CHEESECAKE

 

Light and refreshing icebox dessert made famous by Woolworth’s lunch counter back in the 1960’s, but now, with this recipe, you can make Woolworth’s Famous Icebox Cheesecake in the comfort of your home any time you have a craving. This recipe used lemon juice and lemon Jello for a sweet and tart dessert, but you can also use vanilla extract and any flavor of Jello you’d like to put your own spin of this refreshing icebox cheesecake.

WOOLWORTH CHEESECAKE

INGREDIENTS

  • 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

INSTRUCTIONS

Step 1.

In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.

Step 2. 

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.

Step 3.

In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.

Step 4. 

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.

Step 5. 

Spread filling evenly over crust and top with reserved graham cracker crumbs.

Step 6. 

Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!

NOTE

You can use a larger pan, like 9×12-inch and the dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick and creamy snack.

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