Woolworth Ice Box Cheesecake

"Cool lemony cheesecake. Easy make."
photo by Katrina Wynn photo by Katrina Wynn
photo by Katrina Wynn
Ready In:
1 pie




  • 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.

Questions & Replies

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  1. pfranklinsmail
    This is awesome I’ve been looking for this recipe for 25 years since my mother passed away she always made it. But she added a teaspoon of vanilla extract. And extra butter to the crust so good. Can’t wait to make it. Thanks
    Can anyone help? I've made this 10x EXACTLY as written & it always comes out more as a mushy pudding. Not nearly firm enough to cut like pics? Any thoughts pls??
  3. Sierra H.
    hi ! made this cheesecake last night ...checked it this morning! o no did something wrong still jiggly now what ???? made for a birthday party !!! think it will be too mushy to cut firm pieces HELP! thanks


  1. renee.huenemann
    This is a very tasty dessert. I followed the advice of one reviewer and chilled the evaporated milk in the freezer for one hour before beating. It "fluffed up" very nicely. I made my own graham cracker crust with butter. Wanting to be certain it had time to really cool and set up I made this dessert on Friday evening to serve on Saturday evening. We didn't eat all of it so on Sunday evening I served the remainder to close family (who I knew wouldn't complain if it was not at its prime). BUT, other than the crust softening up (but NOT soggy) it still held its shape and looked very nice on the plate. I don't think the jello gave it a strong enough lemon flavor. Next time I'll add some lemon extract (which I didn't have). I was afraid adding lemon juice would make the filling too thin. I guess I could have just added lemon zest. All in all, this is a great dessert and our guests enjoyed knowing the history of the recipe.
  2. c21twk
    My mother made this cheese cake/pie but she kept it in the freeze. Yes we had to let it thaw a little. Super Good


  1. Lisa D.
    I also add 1 tbsp of lemon flavoring to mine to make it more lemony. Love this recipe.


I love to cook and started cooking about 30 years ago. I love the old recipes, I can't stand the ones that require me to go to exotic markets for the ingredients. Love my crockpot.
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