How To Make No-Bake Woolworth Icebox Cheesecake
In a medium bowl, dissolve the lemon jello in boiling water. Let it cool for 5–10 minutes, or until slightly thickened.
While the jello cools, combine 3/4 of the graham cracker crumbs with the melted butter in a medium bowl. Press this mixture into the bottom of a 9×13-inch pan to form the crust. Reserve the remaining crumbs for topping.
In a medium bowl, beat the chilled evaporated milk until whipped and fluffy, about 2–4 minutes.
In a separate large bowl, beat the cream cheese, granulated sugar, and lemon juice together until smooth.
Add the thickened jello to the cream cheese mixture, then fold in the whipped evaporated milk gently until fully combined.
Spread the filling evenly over the prepared crust. Sprinkle the reserved graham cracker crumbs over the top.
Cover and chill for at least 2 hours or overnight.
Slice, serve, and enjoy!
