Famous Woolworth Ice Box Cheesecake Recipes

WOOLWORTH ICE BOX CHEESECAKE

Steps:

• Dissolve Jell-O in boiling water. Cool until slightly thickened.
• Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
• In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
• Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
• Spread filling over and top with more crushed Graham crackers. Chill.

THE FAMOUS "WOOLWORTH" ICE BOX CHEESECAKE RECIPE - (4.1/5)

Steps:

• Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.

FAMOUS WOOLWORTH ICE BOX CHEESECAKE

Steps:

• 1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
• 2. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
• 3. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
• 4. Line bottom of 9 x 13-pan with crushed Graham crackers.
• 5. Spread filling over and top with more crushed Graham crackers. Chill.

WOOLWORTH'S FAMOUS ICEBOX CHEESECAKE RECIPE - (3.8/5)

Steps:

• Shake the chilled can of evaporated milk really well then put it along with a very large mixing bowl in the freezer for at least 30 minutes. Meanwhile, in a small mixing bowl, whisk together the pack of Jell-O and the boiling water until well combined. Refrigerate but do not let it start to congeal. In another bowl, whisk together the graham cracker crumbs, confectioners sugar, and melted butter. Reserve 1/3 cup of the mixture to use on top. Lightly press the remaining crumbs in the bottom of a 13x9" pan. Refrigerate or put in the freezer until the filling is ready. In a large mixing bowl and using a mixer, beat together the cream cheese, granulated sugar, and lemon juice until smooth and creamy. Beat in the cooled (needs to be cold to the touch) Jell-O. Refrigerate mixture for now. Pour the can of cold evaporated milk into the chilled mixing bowl. Beat on high speed of mixer until light and fluffy, about 2 to 3 minutes. (It should be thick, similar to the consistency of stiffly beaten egg whites.) Beat in the cream cheese mixture. Pour mixture over the chilled crust. Sprinkle the remaining crumbs over the top. Refrigerate for several hours before cutting into squares.