Recipe Description
Woolworth’s Famous Icebox Cheesecake (Copycat)
Recipe Submitted By: Diane Pittman Vasseur
1 (12 oz) can Carnation evaporated milk, well chilled
1 2/3 cups graham cracker crumbs
1/2 cup confectioners sugar
6 tablespoons butter, melted
1 (3 oz) box Lemon Jell-O gelatin
1 cup boiling water
1 (8 oz) package cream cheese
1 cup granulated sugar
2 teaspoons vanilla extract
To begin, shake the can of evaporated milk really well then put it and a very large mixing bowl in the freezer for at least 30 minutes.
In a small mixing bowl and using a wire whisk, dissolve Jell-O in the boiling water, 1-2 minutes. Set aside to cool to lukewarm.
Combine 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 equivalent) dish. Refrigerate or put in the freezer until needed.
In another mixing bowl and using a mixer, beat together the cream cheese, granulated sugar, and vanilla until smooth and creamy. Beat in the Jell-O. Refrigerate mixture for now.
Remove the mixing bowl from the freezer and pour the evaporated milk in it. Beat on high speed of mixer until light and fluffy, about 4 minutes. (It should have a thick consistency like beaten egg whites.) Beat in the cream cheese mixture.
Pour mixture over the crust. Sprinkle the top with remaining crumb mixture. Refrigerate for several hours before cutting into squares.
