No-Bake Woolworth Icebox Cheesecake Is Deliciously Spectacular

Many of you will be familiar with Woolworths’ beloved lunch counter. Woolworths is well-known for its signature Icebox Cheesecake. We don’t know how this classic was forgotten, but we are so glad that we did and recreated it. Woolworth Icebox Cheesecake, a no-bake lemon dessert, is easy to make and is perfect for when you want something light and refreshing at the end.

Serves 12-16
20 minutes active
2+ hours inactive

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

DIRECTIONS :

1. In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.
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.
3. In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.
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.
5. Spread filling evenly over crust and top with reserved graham cracker crumbs.
6. Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!

No-Bake Woolworth Icebox Cheesecake Is Deliciously Spectacular

Yield: 12-16

Prep Time: 25 minutes

Additional Time: 3 hours

Total Time: 3 hours 25 minutes

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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

1. In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.
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.
3. In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.
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.
5. Spread filling evenly over crust and top with reserved graham cracker crumbs.
6. Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!