No Bake Woolworth Cheesecake is a work of art, light and lemony treat and will be the ideal expansion to your Easter or Mother's Day menu! I cherish those plans that we as a whole grew up with, they are simply too great to even consider missing out on.

Some time back, a family companion inquired as to whether I had the formula for Woolworth's cheesecake. I didn't considerably recollect that anyone even disclosed to me they had a cheesecake, so I doubtlessly didn't have the formula. Anyway, that obviously incited me to dispatch a web scan for the formula. Presently I can't be sure if this is the real formula� there are a ton of them out there, yet this is the one I attempted.

The first occasion when I made it, I thought "goodness� this is a LOT of pastry"� So welcomed a few companions over and imparted it to them. I sort of thought twice about it a short time later� .. All things considered, on the grounds that it was so astonishing. resently while this is classified "cheesecake"� it's truly not. Not by far�

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Ingredients

• 1 3oz lemon Jell-0
• 1 cup boiling water
• 1 box graham cracker crumbs (3 cups) more for thicker crust divided
• 1 stick melted butter
• 1 8oz cream cheese
• 1 cup granulated sugar
• 5 tbsp lemon juice
• 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

Instructions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
2. Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
3. Beat the Evaporated milk/heavy cream until fluffy.
4. In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
5. Add thickened Jell-O and slowly mix in whipped evaporated milk.
6. Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
7. Chill at least 2 hours and up to overnight, store covered in refrigerator.  

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