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:
Boil some water and dissolve the lemon Jello in a medium-sized bowl . Let it cool for 5-10 minutes, or until slightly thickened.
While the Jello cools, mix 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 and set aside. Reserve the remaining crumbs for topping.
In a medium bowl, beat the chilled evaporated milk until it becomes whipped and fluffy. This usually takes 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 and fold in the whipped evaporated milk.
Spread the filling evenly over the crust in the pan and sprinkle the reserved graham cracker crumbs on top.
Cover the pan and chill the cheesecake for at least 2 hours, or overnight, to allow it to set.
Once chilled and set, slice the No-Bake Woolworth Icebox Cheesecake, serve, and enjoy!
This delightful no-bake cheesecake is perfect for a refreshing and easy dessert option