No Bake Classic Woolworth Icebox Cheesecake

Start by dissolving the Lemon Jell-O in boiling water. It's essential that the Jell-O is completely dissolved to guarantee a smooth filling – a whisk can be useful for this. Allow it to cool a bit but not set, approximately 10 to 15 minutes should do.

In a separate bowl, beat the cream cheese until it's light and fluffy. This process is much easier if your cream cheese is at room temperature, which seems to give it a smoother texture. Gradually add in sugar and vanilla essence, mixing until well incorporated.

Pour the slightly cooled Jell-O mixture into the cream cheese mixture and beat until they are thoroughly combined. Set this aside momentarily.

In another bowl, whip the chilled Carnation Evaporated Milk until it forms stiff peaks. Make sure to chill the milk properly as it is easier to whip and gives a better volume.

Next, fold the whipped evaporated milk into the cream cheese and Jell-O mixture. This step needs to be done gradually and gently to ensure the lightness of the cheesecake.

Pour this mixture onto your prepared graham cracker crust and smooth out the top. I recommend using a spatula for even application and for a smooth finish.

Refrigerate the cheesecake for at least 3 hours or until it’s set. I often leave it in overnight to ensure it’s perfect.

Once ready, serve it as it is or with your favorite fruit topping. Its cool creaminess makes the Woolworth Icebox Cheesecake a perfect dessert for summer days.