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Form the Crust: Combine 3/4 of the graham cracker crumbs with melted butter in a separate bowl. Press this mixture into the bottom of a 9×13-inch baking pan to form a crust. Set aside the remaining crumbs for later use.
Whip the Evaporated Milk: In a medium bowl, whip the chilled evaporated milk until it becomes fluffy, which should take about 2-4 minutes.
Create the Filling: In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice until smooth. Gently mix in the thickened Jell-O, then carefully fold in the whipped evaporated milk until well combined.
Assemble the Cheesecake: Pour the filling evenly over the prepared crust. Sprinkle the top with the reserved graham cracker crumbs for a bit of texture and added flavor.
Chill: Cover the cheesecake and refrigerate for at least 2 hours, or overnight, to allow it to set properly.
Serve and Enjoy: Once chilled and set, cut the cheesecake into slices. Serve as a delightful and refreshing dessert that’s sure to impress.
Tips:
Chill the Evaporated Milk: For best results, make sure the evaporated milk is thoroughly chilled before whipping. This helps it achieve the desired volume and fluffiness.
Serving Suggestions: Garnish with lemon slices or zest for an extra pop of lemon flavor and a visually appealing presentation.
Variations: Feel free to experiment with different Jell-O flavors to create variations of this classic dessert.
This No-Bake Woolworth Icebox Cheesecake not only brings back memories of a bygone era but also introduces a timeless dessert that’s perfect for any occasion. Whether you’re hosting a summer gathering, looking for a light dessert after a heavy meal, or simply in the mood for something sweet and tangy, this cheesecake is sure to satisfy. Enjoy the ease of preparation and the delightful flavors that make this dessert a must-try.
