WOOLWORTH'S CHEESECAKE
1 (3-ounce) package lemon Jell-O
1 cup boiling water
1 (8-ounce) package cream cheese, room temperature (not reduced-fat)
1 cup sugar
5 tablespoons fresh lemon juice
1 (12-ounce) can Carnation evaporated milk, chilled overnight
2 cups graham cracker crumbs, divided use
Sprinkle 2/3 of the graham cracker crumbs in the bottom of a 9-inch by 9x13-inch or 8x11-inch dish.
Dissolve Jell-O in boiling water. Cool until slightly thickened to the consistency of egg whites.
Beat cream cheese, sugar and lemon juice with an electric mixer until smooth.
Add thickened Jell-O and beat well.
In a separate bowl, beat the evaporated milk until mixture will hold firm peaks. Add to the cream cheese and Jell-O mixture and fold in until completely incorporated.
Pour over the crumb layer. Top with the remaining 1/3 of the crushed cracker crumbs. Chill well.
Source: Inwood Farms Revisted by Mary James
1 (3-ounce) package lemon Jell-O
1 cup boiling water
1 (8-ounce) package cream cheese, room temperature (not reduced-fat)
1 cup sugar
5 tablespoons fresh lemon juice
1 (12-ounce) can Carnation evaporated milk, chilled overnight
2 cups graham cracker crumbs, divided use
Sprinkle 2/3 of the graham cracker crumbs in the bottom of a 9-inch by 9x13-inch or 8x11-inch dish.
Dissolve Jell-O in boiling water. Cool until slightly thickened to the consistency of egg whites.
Beat cream cheese, sugar and lemon juice with an electric mixer until smooth.
Add thickened Jell-O and beat well.
In a separate bowl, beat the evaporated milk until mixture will hold firm peaks. Add to the cream cheese and Jell-O mixture and fold in until completely incorporated.
Pour over the crumb layer. Top with the remaining 1/3 of the crushed cracker crumbs. Chill well.
Source: Inwood Farms Revisted by Mary James
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