Woolworth Icebox Cheesecake Recipe is a light and fluffy, no-bake dessert with a hint of lemon flavor on top of a graham cracker crust.
Chill the bowl of a stand mixer and the whisk attachment in the freezer for at least 30 minutes. (This will help get peaks when whipping the evaporated milk.)
Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
Reserve ¼ cup of the graham cracker mixture and set aside.
Press the remaining crumbs firmly into the bottom of the prepared 9x13-inch baking dish. Set aside.
In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
In a separate large bowl, add jello mix and boiling water. Whisk until the jello mix dissolves (1-2 minutes). Add cold water and set the mixture in the refrigerator for a few minutes while you prepare the rest of the filling, but do not let the gelatin set.
To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix on high until soft peaks form (about 5 minutes).
Add the jello mixture and continue to whisk for 30 more seconds.
Pour mixture into the pan and top with the reserved graham cracker mixture.
Chill overnight before serving.