HOW TO MAKE NO-BAKE WOOLWORTH ICEBOX CHEESECAKE
The No-Bake Woolworth Cheesecake is a time-honored dessert that is refreshingly light and lemony. It would be an excellent choice for either the Easter or Mother’s Day menu. I adore the recipes that were passed down to all of us when we were growing up because they are just too delicious to pass up.
Quite some time ago, a friend of the family had inquired as to whether or not I had the recipe for the cheesecake that is offered at Woolworth’s. I couldn’t even recall that someone had said to me that they had a cheesecake, so it was a safe bet that I didn’t have the recipe on hand. In any case, it obviously prompted me to look for the recipe on the internet, so there you have it. Now, I am not able to say with absolute certainty that this is the correct recipe… While there are several of them available, the one I tested was this particular one.
When I cooked it for the first time, I remember thinking, “Wow… this is A LOT of desserts.” Therefore, you should have shared it with some friends that you invited over. I almost regretted it afterward….. Simply said, it was incredible in every way.
Now, even though this is referred to as “cheesecake,”… In reality, it is not. The answer is a clear no… Although I would rename it as “Lemon Fluff Dessert” or “Lemon Fluff Ice Box,” whatever you want to call it, it is extremely truly tasty. And if you’re a fan of lemon desserts and are searching for something light (not in terms of calories, but yet satisfying) to bring to a spring gathering, this is it!
THE INGREDIENTS NEEDED:
Lemon JellO; I used a 3-oz pkg.
1 Cup.Of boiling water.
One box.Of graham cracker crumbs.
Melted butter; I used 1 stick.
Softened cream cheese; I used an 8-ounce box.
1 Cup.Of granulated sugar.
5 Tbsp.Of lemon juice.
Evaporated milk; I used a well-chilled can.
PREPARATION:
1st Step
To make Jell-O, dissolve the powder in water that has been brought to a boil. Allow cooling until it begins to slightly thicken.
2nd Step
Graham cracker crumbs and butter that have been melted should be well combined, then pressed into the bottom of a 9×13 pan to make a crust.
3rd Step
Keep the remaining crumbs to use as a topping for the dessert. To get a fluffy consistency, beat the evaporated milk and heavy cream together.
4th Step
In a separate dish, use a mixer to whisk together the cream cheese, sugar, and lemon juice until creamy.
5th Step
After adding the thickened Jell-O, gradually incorporate the whipped evaporated milk. Then, spread the filling over the crust, and sprinkle the top with the graham cracker crumbs that were set aside.
6th Step
Chill for at least two hours and up to one full day before storing in a closed container in the refrigerator.
