No-bake Woolworth Icebox Cheesecake is a classic dessert that is both creamy and refreshing. This easy-to-make cheesecake is perfect for those times when you want a delicious dessert without the hassle of baking.
To make the no-bake Woolworth Icebox Cheesecake, start by preparing the crust. Mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9×13-inch baking dish to form the crust.
Next, prepare the filling by beating together cream cheese, sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Pour the filling over the crust and spread it out evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, top the cheesecake with your favorite fruit pie filling or fresh fruit, such as strawberries or blueberries. The result is a light and creamy cheesecake that is sure to be a hit with family and friends. Enjoy!
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
PREPARATION:
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