Lemony, light, and my new favorite dessert. This classic Icebox Cheesecake is so addicting you’ll not settle for just a slice.
1 (12-ounce) can Carnation evaporated milk, well chilled
1⅔ cups graham cracker crumbs
½ cup confectioners’ sugar
6 tablespoons margarine or butter, melted
1 (3-ounce) box lemon Jell-O gelatin or any flavor you like
1 cup boiling water
1 (8-ounce) package cream cheese
1 cup granulated sugar
4 tablespoons fresh lemon juice or 2 teaspoons vanilla extract
How to make Woolworth’s Famous Icebox Cheesecake
Step 1: First, shake the can of evaporated milk. Refrigerate for an hour until chilled.
Step 2: Put the Jell-O in a small mixing bowl. Use a wire whisk to dissolve the Jell-O in the boiling water. Whisk for 1 to 2 minutes and set aside to lukewarm.
Step 3: In another bowl, combine the graham cracker crumbs, confectioner’s sugar, and melted butter. Set aside 1/3 cup of the mixture and firmly press the rest into the bottom of an 11.5 x 7.5-inch dish or similar. Place inside the fridge or freeze if necessary.
Step 4: Beat the cream cheese, granulate sugar, and lemon juice or vanilla in a separate large mixing bowl using a mixer. Combine until smooth and creamy.
Step 5: Mix in the cooled Jell-O into the cream cheese mixture until incorporated. Chill the mixture until ready to use.
Step 6: Grab the can of the evaporated milk and shake it again. Then, pour it into a large mixing bowl. Beat for 3 to 4 minutes on high speed until light and fluffy. The consistency you are looking for is like a beaten egg whites.
Step 7: Then, beat in the cream cheese- Jell-O mixture and pour over the chilled crust. Sprinkle over the reserve crumb mixture.
Step 8: Place inside the fridge for a couple of hours before serving. When ready to serve, cut the cheesecake into squares. Enjoy!
*If you want a thinner cheesecake, you can instead use a large pan like a 9 x 12-inch pan. And for the remaining filling, you can pour it into small bowls and freeze for a quick and creamy snack.
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