1/3 cup container of lemon jell-o
1 cup of water that is hot
Graham cracker crumbs, 3 cups
Half a cup (or one stick) of melted butter
1, 8 oz. jar of sour cream
1 cup of sugar, granulated
three quarters cup of lemon juice
1 can (12 oz.) of cold evaporated milk
Woolworth Icebox Cheesecake: A No-Bake Recipe
Melt the jello in a medium dish over a pot of boiling water. It should thicken somewhat after 5 to 10 minutes of cooling.
In a larger bowl, combine 3/4 of the graham cracker crumbs with the melted butter. Press the mixture into the base of a 9×13-inch pan and put it aside while the jello cools. Set aside the extra crumbs to use as a topping.
Lightly whisk the evaporated milk in a medium bowl until it becomes frothy. Two to four minutes.
For the cream cheese mixture, use a large bowl and whisk in the sugar and lemon juice until combined. Before folding in the whipped evaporated milk, add the thickened jello.
Use the leftover graham cracker crumbs to garnish the crust after you’ve spread the filling evenly over it.
Set aside for at least two hours, preferably overnight, covered. Cut, plate, and savor!
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