Woolworth Cheesecake


°1 3 oz lemon jelly-0
° 1 cup boiling water
° 1 box graham cracker crumbs (3 cups) plus for a thicker crust divided
° 1 stick of melted butter
° 1 8 oz cream cheese
° 1 cup granulated sugar
° 5 tsp of lemon juice
° 1 can chilled evaporated milk or 1 1/2 cups heavy whipped cream


- Dissolving Jell-O in boil water. Cool to thickened.
- Combine 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of 9 X 13 pan to form a crust. Save the rest of the breadcrumbs to sprinkle on the dessert.
- Beating evaporated milk/heavy cream to fluffy.
- In another bowl, beat the cream cheese, sugar and lemon juice with a mixer until smooth.
- Add the thickened Jell-O and slowly stir in the whipped evaporated milk.
- Spread filling over crust and sprinkle reserved graham cracker crumbs on top.
- Refrigerate for at least 2 hours and up to overnight, keep covered in the refrigerator.