Woolworth Ice Box Cheesecake
photo by Katrina Wynn
- Ready In:
- 1min
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1 (3 ounce) package lemon Jell-O gelatin
- 1 cup boiling water
- 8 ounces cream cheese
- 1 cup granulated sugar
- 4 tablespoons lemon juice (less if you don’t want to much lemon)
- 1 (14 ounce) can Carnation Evaporated Milk, well chilled
- 1 graham cracker pie crust
directions
- Dissolve Jell-O in boiling water. Cool until slightly thickened.
- Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
- In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
- Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
- Spread filling over and top with more crushed Graham crackers. Chill.
Questions & Replies
Reviews
-
I made this for my husband's birthday. It set up real nice and I did everything I was supposed to. It had a good flavor but my problem was the texture. Instead of being creamy like I thought it would be it is fluffy like foam. The texture is so gross to me I can't eat it. It wasn't the texture my husband wanted either. Ugh, back to the drawing board. I need to find a New York style cheesecake.
-
This is a very tasty dessert. I followed the advice of one reviewer and chilled the evaporated milk in the freezer for one hour before beating. It "fluffed up" very nicely. I made my own graham cracker crust with butter. Wanting to be certain it had time to really cool and set up I made this dessert on Friday evening to serve on Saturday evening. We didn't eat all of it so on Sunday evening I served the remainder to close family (who I knew wouldn't complain if it was not at its prime). BUT, other than the crust softening up (but NOT soggy) it still held its shape and looked very nice on the plate. I don't think the jello gave it a strong enough lemon flavor. Next time I'll add some lemon extract (which I didn't have). I was afraid adding lemon juice would make the filling too thin. I guess I could have just added lemon zest. All in all, this is a great dessert and our guests enjoyed knowing the history of the recipe.
RECIPE SUBMITTED BY
Katrina Wynn
United States
I love to cook and started cooking about 30 years ago. I love the old recipes, I can't stand the ones that require me to go to exotic markets for the ingredients. Love my crockpot.