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The famous "Woolworth" Ice Box Cheesecake

Started 1378297627.147 in Recipe Swap | Last reply 1378862996.197 by sunshine45

The Famous Woolworth Ice Box Cheesecake

1 (3 ounce) package lemon Jell-O

1 cup boiling water

8 ounces cream cheese

1 cup granulated sugar

5 tablespoons lemon juice

1 can Carnation Evaporated milk, well chilled

Graham crackers, crushed

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.

Spread filling over and top with more crushed Graham crackers. Chill.

http://rosedrewer.sbc90.com/

>^..^< house cat

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violann1378300284.63712367 PostsRegistered 12/12/2004
It's like fine art just to see "ice box" in print!




I didn't come here to argue.- Peg Bracken

luvmypupz1378301350.5534991 PostsRegistered 8/30/2010By the Sea Shore

My mom made this years ago. I want to try this since it sounds pretty easy.

"I confronted the fact that I was not only talking to a dog, but answering for one." - Claire Cook, Must Love Dogs

katkitty1378301639.214719 PostsRegistered 12/12/2007

lot's of sugar in this!

sugar in jello + 1 cup of sugar for 8 oz cream cheese?

Wowzers. That's a lot of sugar!

The basic, bare bones cheesecake cheese to sugar ratio is usually one pound cream cheese (2 bricks) & 1/2 c sugar + all other ingredients in a small square pan. And it is still sweet!

Granted the lemon juice may cut the sweet taste in this ice box recipe , but it's still a lot of sugar for 1 brick cream cheese and a can of condensed milk! (and sugared jello dissolved in 1 C water)

I also question the recipes 9x13 pan size. Seems like an awfully big pan, unless the 'cheesecake' is very thin or the milk whips up to 4 times it's volume!

Interesting for sure!

Anyone ever make this one?

cotto221378302346.791522 PostsRegistered 5/20/2006

This sounds great, but I think I would put a little butter in the graham cracker crumbs so that they would stick together in the bottom of the pan, not a lot to make them hard, you would want them soft I would think. The original recipe called for margarine, I believe.

The original recipe also calls for 1 lb of cream cheese, a pound of graham cracker crumbs, a pound of sugar, a really big can of milk and 8 oz of gelatin. It calls for a "full sized steam table pan", whatever that is!

Desserts are supposed to be sweet, especially back when this recipe was introduced!

Sassenach11378303910.814496 PostsRegistered 12/3/2005

Ice Box PPPPIIIIEEEE!!!!!!!! Words and memories from my childhood. Thanks for posting it. I would love to make this.

Britbrit131378304722.0872666 PostsRegistered 7/12/2011

This looks so good, I'm making this for church the Saturday!! TY so much for posting this..

You have any others like this?? Love this kind of sweets!!



Sabatini21378306192.4572912 PostsRegistered 11/13/2010

Some poster's questions/comments piqued my interest, (katkitty & cotto) so I looked up this recipe. There were a few that were exactly as house cat posted, but I found a similar recipe w/ a few differences which addressed their concerns.
This recipe calls for "Milnot", which is a brand of evaporated milk - not sweetened condensed milk. Evaporated milk, well chilled & then whipped, is fluffy.

Got this off Yahoo.

Woolworth's Ice Box Cheese Torte
Yield: 12-16 servings

1 (3-oz.) pkg. lemon-flavored gelatin
1 cup boiling water
1 (8-oz.) pkg. cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 tall can (13-oz.) chilled Milnot, whipped
3 cups Graham cracker crumbs (or less if desired)
1/2 cup butter or margarine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened (I chill this until it is the consistency of an uncooked egg white).

Cream together the cream cheese, sugar and vanilla. Add the gelatin and blend well. Fold in stiffly whipped Milnot. (this can be done with and electric mixer).

Mix Graham cracker crumbs and melted butter together; pack 2/3 of the mixture on bottom and sides of a 9x13-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours or overnight.

Cut into squares and serve plain (my favorite way) or garnished with fruit.

ETA: Thanks for the recipe, house cat! I think it'd be fun to make!

Last edited on 9/4/2013

Last edited on 9/4/2013

Britbrit131378307019.0132666 PostsRegistered 7/12/2011

You could really use any flavor jello here..which makes that very nice!! You could do orange, or lime... or blueberry!! Just a thought!



aroc341378312909.14114 PostsRegistered 9/30/2010

A full size steam table pan is 20 3/4" by 12 3/4" and 4" in depth. "Brimful" capacity is fourteen quarts.

This recipe would certainly feed a lot of people even in the 9" by 13" pan. Sounds like a good recipe. I'm going to try it.

cotto221378316518.3331522 PostsRegistered 5/20/2006
On 9/4/2013 aroc34 said:

A full size steam table pan is 20 3/4" by 12 3/4" and 4" in depth. "Brimful" capacity is fourteen quarts.

This recipe would certainly feed a lot of people even in the 9" by 13" pan. Sounds like a good recipe. I'm going to try it.

Thanks for the info about the steam table. You are better than Google!

house cat1378347467.9976497 PostsRegistered 8/23/2012Southern California

I made this tonight and have a couple of comments about it. I can't speak to the taste, yet, as it's in the fridge chilling, but the process wasn't as "Easy" as the name suggests.

First of all, I thought I had lemon Jello, but I had lemon pudding. I used it exactly the same way as the recipe called for with the Jello and it seems like it won't make much difference.

I didn't want to purchase the box of graham cracker crumbs that the grocery store was selling for $4.49, so I bought the store brand of crackers and ran them through my food processor. This was an additional step that the recipe didn't call for.

In addition, I had to mix the first batch of ingredients, then wash out the mixer bowl and mix the second batch, then add them together.

I guess what I'm trying to say is that I've made easier ice-box cakes and pies....so this better be good!

>^..^< house cat

house cat1378424217.066497 PostsRegistered 8/23/2012Southern California

Update to my last update - I checked on this masterpiece this morning, after it had chilled for many hours and it was still not firmed up.

It could be the fact that I substituted Jello pudding for Jello gelatin.

I'm not sure about this recipe.

>^..^< house cat

house cat1378424503.9576497 PostsRegistered 8/23/2012Southern California

ANOTHER UPDATE:

I put it into the freezer before leaving for work this morning. Dh and I just tried it. It makes a very yummy frozen dessert. I guess if I had used the right ingredients it might have turned out very well.

>^..^< house cat

michlady11378428443.41311533 PostsRegistered 7/31/2007SE Michigan

I plan to make this and just use a pre-made graham cracker crust.

Go Tigers!!!

lork1378675921.227394 PostsRegistered 3/20/2009

I have made this - we call it "Lemon Cheesecake" - for years. My 33 year old son always requests it in place of a birthday cake. . .It does make/serve a lot. It is especially good in the summer months; I often serve it at Easter. I've also made it in a strawberry version, including a small package of frozen strawberries.

Sooner1378676872.07314642 PostsRegistered 10/6/2004

My mom made something like this but we called it lemon (sounds like "puff" but starts with an f and they won't let me post this "nasty" word! LOL!!) and I don't remember the cream cheese. I do know the jello is smaller than it used to be, so that may account for the problem with it firming up. This sounds more like what we did:

<h2 style="margin-top: 15px; margin-right: 0px; margin-bottom: 5px !important; margin-left: 0px; padding: 0px; font-size: 20px; font-weight: normal; color: #642916; font-family: MuseoSlab500, Georgia; line-height: 1.22em;"> Ingredients</h2>
  • 1 can (12 ounces) evaporated milk
  • 1 package (3 ounces) lemon gelatin
  • 1 cup sugar
  • 1-1/3 cups boiling water
  • 1/4 cup lemon juice
  • 1-3/4 cups graham cracker crumbs
  • 5 tablespoons butter, melted
<h2 style="margin-top: 15px; margin-right: 0px; margin-bottom: 5px !important; margin-left: 0px; padding: 0px; font-size: 20px; font-weight: normal; color: #642916; font-family: MuseoSlab500, Georgia; line-height: 1.22em;"> Directions</h2>
  • Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
  • Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours.
  • In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares. Yield: 12 servings.

FunkyHulaG­irl1378756016.8636658 PostsRegistered 6/25/2011Wherever I go, there I am!

You know, I could never figure out what wrong with the word

F

L

U

F

F

{#emotions_dlg.confused1}

"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe." - Albert Einstein

Sooner1378774520.9414642 PostsRegistered 10/6/2004
On 9/9/2013 FunkyHulaGirl said:

You know, I could never figure out what wrong with the word

F

L

U

F

F

{#emotions_dlg.confused1}

LOL!! I was surprised too! And by the way, we used vanilla wafers for the crust on that recipe! It was our favorite dessert.

MKR NY1378847198.103463 PostsRegistered 4/28/2007

I just made this today and it was great. I took the suggestion someone posted to use the vanilla wafer cookies instead of graham crackers. I ended up putting the cookies in my Ninja Storm to chop up.

It was delicious and had a nice lemon taste. Light and refreshing.

duclane1378847486.217639 PostsRegistered 12/28/2004

I made it the other day and it tasted just like I remembered when my mom made this years ago.

duclane1378847528.78639 PostsRegistered 12/28/2004

I made it the other day and it tasted just like I remembered when my mom made this years ago.

gkelly57441378852814.322419 PostsRegistered 4/22/2010

Great recipe!! Will use Splenda Blend to make this. Going to get what I need, graham crackers, lemon jello, etc. and make it Friday or Saturday! Can't wait!!

sunshine451378862996.19740752 PostsRegistered 1/13/2007east coast and west coast

if you want to know what that particular F word means you can check out the definitions on urbandictionary.com. Wink

Our days are happier when we give people a bit of our heart rather than a piece of our mind. - author unknown

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