Woolworth's Icebox "Cheesecake" Lemon Mousse Dessert (Perfected)

There are several versions of this "no bake"
nostalgic dessert that have been published, but this
 is my version. (and of course, I think it is the best)  😃

Ingredients:

1 (3 ounce) box lemon gelatin

1 cup boiling water

2 3/4 cups graham cracker crumbs*

1/2 cup (1 stick) melted butter

1 (10 ounce) can chilled evaporated milk (refrigerate overnight)

8 ounces cream cheese (at room temperature)

5 tablespoons fresh lemon juice**

1 teaspoon lemon or vanilla extract***

1 cup granulated sugar

strawberries, raspberries or blueberries (optional for garnish) 

Method:

Preheat oven to 350*. Add the gelatin to the boiling water, stirring for one minute to make certain that it is well dissolved. Set aside.

Use a fork to mix together 2 1/4 cups of the graham cracker crumbs with the melted butter. Press evenly over the bottom of a 9 x 13 inch pan. (I use a glass pan.) Bake the crust in the preheated oven for 7 to 10 minutes. Set aside to cool. (Baking the crust is optional. If you want to skip using the oven, you can, but I prefer a lightly baked crust.)

In a medium bowl, with an electric mixer, beat the evaporated milk on high speed until fluffy and soft peaks form as the beaters are lifted out of the whipped milk. (The milk will greatly increase in volume.) Set aside.

Add the cream cheese, lemon juice and extract to a large bowl. Sift the sugar into the bowl and beat until all of the ingredients are smooth and well blended. Mix in the gelatin. Use a wire or silicone whip to slowly mix in the evaporated milk. 

Spread the lemon mousse evenly on top of the prepared crust. Sprinkle the remaining 1/2 cup of graham cracker crumbs over the lemon mousse. Cover and refrigerate for 3 hours or overnight. Cut into 15 equal portions. If desired garnish with a strawberry, raspberries or blueberries.

*One box of graham crackers makes about 3 cups of crumbs. Every time I purchase a box, I grind one package at a time, in a food processor to make crumbs. I store the crumbs in an airtight container in the refrigerator, because whether they are whole or crumbs, the tend to become stale or rancid if kept unrefrigerated.

**When they are available, I prefer flavor of Meyer lemons.

***If you prefer a stronger lemon flavor, add 1/2 to 1 teaspoon of lemon extract. For a less lemony dessert use pure vanilla extract.

Extra tip: I placed the dessert in the freezer for 20 minutes before cutting into portions. You do not need to do this, but I think it makes slicing easier and cleaner.

Notes: Woolworth's called this light and fluffy dessert an "Icebox Cheesecake" but it really is more similar to a mousse. It reminded my husband of the easy "Jello Cheesecake" box mix he used to prepare before we were married.

History: The recipe is said to have originated at "The Harvest House" Woolworth's Diner & Lunch counter.

The original recipe

Woolworth's department stores closed a long time ago, but one Woolworth's Diner still serves customers in Bakersfield, California. 

The Woolworth's diner in Bakersfield, California
continues to serve simple food in an décor that
matches the original design.