Woolworth’s Famous Icebox Cheesecake


– My mother used to make this all the time. What a wonderful dessert. I do remember she would have the electric mixer going forever.
– it was awesome but, if you have any questions you better do it during the day because no one can help you late at night people that cook during the night and sleep during the day but no complaints it turned out good.
FYI. I used a large can of Carnation evaporated milk and two packages of graham crackers which is questions everybody was asking and no replies
– I can’t wait to make this. I have such sweet memories of my mother picking me up early from kindergarten and taking me to the Woolworths for a big piece of cheese cake. I haven’t had cheesecake like that since the 70’s but am hoping for some nostalgic food tasting. Thank you for the recipe

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

To begin, shake the can of evaporated milk and refrigerate until well chilled, at least an hour. In a small mixing bowl and using a wire whisk, dissolve the Jell-O in the boiling water, 1 to 2 minutes. Set aside to cool to lukewarm. Combine graham cracker crumbs, confectioners’ sugar, and melted butter. Reserve 1/3 cup of the mixture for the topping. Press the remainder firmly into the bottom of an 11.5×7.5-inch or similar dish. Refrigerate or put in the freezer until needed. In another large mixing bowl and using a mixer, beat together the cream cheese, granulated sugar, and lemon juice or vanilla until smooth and creamy. Beat in the cooled Jell-O until well blended. Refrigerate mixture for now. Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 to 4 minutes. It should have the consistency of beaten egg whites. Beat in the cream cheese/Jell-O mixture. Pour mixture over the chilled crust. Sprinkle top with the remaining crumb mixture. Refrigerate for several hours before cutting into squares. NOTE: You can use a larger pan, like 9×12-inch and the dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick and creamy snack.



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