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No Bake Classic Woolworth Cheesecake

Ingredients:

• 1 package (3 oz) lemon Jell-O
• 1 cup boiling water
• 3 cups graham cracker crumbs (1 box), divided
• 1 stick (1/2 cup) melted butter
• 1 package (8 oz) cream cheese
• 1 cup granulated sugar
• 5 tbsp lemon juice
• 1 can (12 oz) evaporated milk, well chilled, or 1 1/2 cups heavy whipping cream

Directions:

Prepare the Jell-O:

Dissolve the lemon Jell-O in 1 cup of boiling water. Allow it to cool until slightly thickened.

Make the Crust:

In a bowl, mix 3/4 of the graham cracker crumbs with the melted butter until well blended. Press the mixture into the bottom of a 9×13-inch pan to form a crust. Save the rest of the crumbs to sprinkle on top of the dessert.

Whip the Milk:

In a large bowl, beat the chilled evaporated milk or heavy whipping cream until it becomes fluffy.

Mix the Filling:

In a separate bowl, beat the cream cheese with the sugar and lemon juice using a mixer until smooth. Gradually add the thickened Jell-O to the cream cheese mixture, mixing slowly. Carefully fold in the whipped evaporated milk or whipped cream.

Assemble the Cheesecake:

Spread the filling evenly over the crust in the 9×13 pan. Sprinkle the reserved graham cracker crumbs over the top of the filling.

Chill the Cheesecake:

Chill the cheesecake in the refrigerator for at least 2 hours, or overnight for best results. Make sure it’s covered while chilling.