NO-BAKE WOOLWORTH ICEBOX CHEESECAKE

  


Ingredients:


1 package (3 oz.) of lemon jello

1 cup of boiling water

3 cups of graham cracker crumbs

1/2 cup (that's 1 stick) of melted butter

1 package (8 oz.) of cream cheese

1 cup of granulated sugar

4 tablespoons of lemon juice

1 can (12 oz.) of chilled evaporated milk

Directions:


First off, in a bowl, mix the lemon jello with boiling water. Let it sit and cool for about 5-10 minutes, or until it thickens a bit.

While you're waiting for the jello, grab another bowl and combine 3/4 of the graham cracker crumbs with the melted butter. Press this mix into the base of a 9x13-inch pan. Oh, and don't forget to save some crumbs for later - they'll be our topping.

Now, in another bowl (I know, a lot of bowls!), whip up the evaporated milk until it's fluffy. This should take around 2-4 minutes.

In a larger bowl, mix together the cream cheese, sugar, and lemon juice until smooth. Once your jello's thickened up, mix that in too. Then, gently fold in the whipped evaporated milk.

Spread this creamy filling over the crust in your pan. Sprinkle the reserved graham cracker crumbs on top.

All that's left is to cover your creation and let it chill in the fridge for at least 2 hours or even overnight. When it's set, slice it up, serve, and dive into the deliciousness!