Description

Woolworth's was a dime store famous for its lunch counter. This icebox cheesecake was a popular dessert on the menu. You can now enjoy this delicious, light and fluffy, with a hint of lemon no-bake dessert at home.

Ingredients

• Crust:
• 2 c. (14-16 sheets) honey graham crackers, finely crushed
• 1 T. granulated sugar
• 1/2 c. (1 stick) butter, melted
• Filling:
• 8 oz. block cream cheese, at room temperature
• 1 c. granulated sugar
• 2 t. vanilla extract
• 3 oz. box lemon Jello mix
• 1/2 c. boiling water, about 212 degrees F
• 1/2 c. cold water, about 50 degrees F
• 12 oz. can evaporated milk, chilled in the freezer for 30 minutes

Steps

1. Chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes to help get peaks when whipping the evaporated milk. DO NOT skip this step!
2. Crust:
3. Lightly spray a 9×13" baking dish with non-stick cooking spray.