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No-Bake Woolworth Ice Cream Cheesecake


No-Bake Woolworth Ice Cream Cheesecake




Hello! Do any of you remember the beautiful lunch counter at Woolworths? If you do, you’ll surely

recognize their iconic Icebox Cheesecake. It’s a mystery how this classic dessert disappeared from our


memories, but luckily we’ve rediscovered it. Not only is this no-bake lemon cheesecake super easy to

make, but it’s also the perfect treat when you’re craving something light and flavorful.

No-Bake Woolworth Ice Cream Cheesecake


1 package (3 ounces) lemon gelatin

1 cup boiling water

3 cups ground graham crackers


1/2 cup (i.e. 1 stick) melted butter

1 package (8 ounces) cream cheese

1 cup granulated sugar

4 tablespoons Lemon Juice

1 can (12 ounces) cold condensed milk


No-Bake Woolworth Ice Cream Cheesecake new york times recipes



First off, in a bowl, mix the lemon jello with boiling water. Let it sit and cool for about 5-10 minutes, or

until it thickens a bit.

While you’re waiting for the jello, grab another bowl and combine 3/4 of the graham cracker crumbs

with the melted butter. Press this mix into the base of a 9×13-inch pan. Oh, and don’t forget to save


some crumbs for later – they’ll be our topping.

Now, in another bowl (I know, a lot of bowls!), whip up the evaporated milk until it’s fluffy. This should

take around 2-4 minutes.

In a larger bowl, mix together the cream cheese, sugar, and lemon juice until smooth. Once your

jello’s thickened up, mix that in too. Then, gently fold in the whipped evaporated milk.

Spread this creamy filling over the crust in your pan. Sprinkle the reserved graham cracker crumbs on


All that’s left is to cover your creation and let it chill in the fridge for at least 2 hours or even

overnight. When it’s set, slice it up, serve, and dive into the deliciousness!


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