No Bake Woolworth Cheesecake is a classic, light and lemony dessert and will be the perfect addition to your Easter or Mother’s Day menu!
I love those recipes that we all grew up with, they are just too good to miss out on.
Woolworth’s Cheesecake
A while back, a family friend asked me if I had the recipe for Woolworth’s cheesecake. I didn’t even remember that anybody even told me they had a cheesecake, so I surely didn’t have the recipe. Anyway, that of course provoked me to launch an internet search for the recipe. Now I can’t be certain if this is the actual recipe… there are a lot of them out there, but this is the one I tried.
The first time I made it, I thought “wow… this is a LOT of dessert”… So invited some friends over and shared it with them.
I kind of regretted it afterwards…..
Well, because it was so amazing.
Now while this is called “cheesecake”… it’s really not. Not by a long shot…
I would rename it “Lemon Fluff Dessert” or “Lemon Fluff Ice Box” something, but it is really, really delicious. And for lemon lovers who are looking for light (not in calories, but in filling) dessert for a spring get-together, this is it!
No Bake Cheesecake
Which makes it perfect for a warmer weather, so you don’t have to heat up your house by turning on your oven for hours. It just sets up in the fridge. And you can even make this a day or two in advance and just let it hang out in the fridge until you are ready to serve it.
The Cheesecake Graham Crackers base
I especially like the graham cracker crust on this dessert, it is simply wonderful. Alternatives for a graham cracker crust could be a vanilla sandwich cookie crumbs crust, or vanilla wafer crust. But the graham crackers crust is so easy and it tastes great, there’s really no need to change it.
Cheesecake(Lemon Fluff) Filling
The easiest part! The ingredients in the cheesecake filling are simply cream cheese, sugar, lemon juice (this really gives it a special touch), lemon jell-o (for stability – keeps it fluffy) and evaporated milk.
While rich, it has a slightly aerated texture which is quite different from a New York cheesecake which is much denser and calls for twice as much cream cheese as this recipe!
TIP: I have made this with the chilled evaporated milk and also with heavy whipping cream. I couldn’t tell much difference in the texture or taste. Use either one you have on hand. The biggest trick is remembering to chill the can milk and that’s what led me to try it out with whipping cream.
No Bake Classic Woolworth Cheesecake
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
- Dissolve Jell-O in boiling water. Cool until slightly thickened.
- 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.
- Beat the Evaporated milk/heavy cream until fluffy.
- In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
- Add thickened Jell-O and slowly mix in whipped evaporated milk.
- Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
- Chill at least 2 hours and up to overnight, store covered in refrigerator.
More Cheesecake recipes
There’s never a bad reason to have cheesecake, and this Summer Berry Cheesecake is perfect any day of the year.
New York Style Cheesecake – Tall, creamy, thick, smooth and it slices beautifully. And more as you may have noticed there is No CRACKS….Absolutely Perfect !!
This is a recipe from Jello brand back in the seventies they produced cookbooks. My mother made this often. I do not remeber Woolworths ever having this dessert. They would have served more of a New York style cheesecake, as the first store was in New York.
actually, this is exactly like the one they made in the ’70s, I had it many times growing up. They may have also sold ‘real’ cheesecake also, but this is the one I remember
Yes, Woolworth’s called it Icebox Cheesecake. When I saw the photo here, I knew exactly what it was, and saved the recipe! I always enjoyed it, and I hope I’ll make it soon!
This is definitely a Woolworths dessert. It was ultimately my favorite and was very popular at Woolworths
I have made this many many times an received the recipe from a cook at Spokane’s down town Woolworth’s. This was served there regularly. The original does not call for lemon juice or the use of heavy whipping cream as a substitute.
The icebox cheesecake I remember from Woolworth did have a hint of lemon taste in it.
That is logical, but not true. I grew up near a Woolworth’s during the 70’s and they served this, not N.Y. style. Woolworth’s foremostly was created to be an affordable store. I read F.W.’s bio as a kid. He had a vision for a nickel and dime shop where affordability was chief factor. So it makes sense that they would hone on a dessert that is scarfable and reminiscent of cheesecake, but much more cost friendly both to make and buy than a N.Y. cheesecake. I don’t recall the price, but it was a fraction of what a N.Y. Cheesecake slice was. 🙂
Actually, no. My grandmother would take me to Woolworth as a special treat and we’d share a slice of their cheesecake. I thought I adored cheesecake. Imagine my surprise when I encountered a New York cheesecake and discovered how different it was (I don’t like it nearly as much).
I worked at Woolworths back in the mid 1972’s and we did indeed serve this cheesecake and it was awesome
I loved Woolworths icing !!!! Especially on their cakes. Would you know the recipe for that ?????? Missing that deliciousness for years !!!
Thank you!
This looks & sounds exactly like the dessert that my Mother & Grandmother used to make. Never heard this name..,we always knew it as “lemon bisque”. Our whole family LOVED it & still do!!!
I thought the same thing.
Sheila, I think you are mistaken, this dessert is just like the one that was served at our Woolworths counter for many years.
I worked the Woolworth’s lunch counter and this is exactly the cheesecake we served.
I can’t tell you how many times my lunch mates and I had this dessert at the Sault Ste. Marie, MI Woolworth’s lunch counter. It was our favorite but no one would give us the recipe Glad to find it here. The one I remember was taller than your picture, though. Can’t wait to make it. I suppose it would be taller using a smaller pan. I’ll say thanks for the memories now.
This is what I remember but mine is so sift it runs off the crust. Recipe says evap milk or heavy cream. I didn’t have heavy cream but can milk do I used it. Apparently it doesn’t firm up with the milk. Wish I’d known. Maybe change the recipe.
My Mom made this for years, her secret was extra jello, always use evaporated milk. Also adding the lemon juice makes it so good. I squeeze fresh lemons. I now have the task of continuing the tradition, but we love it! If you use extra jello, it firms it up. Good luck!
Used can milk, must chill it before, it will tripple in size, worked well for me, taste delicious, tried it with lime jello & juice, and orange jello& lemon juice, for a different dessert, all were great
I
Woolworths was famous for this kind of cheese cake.
My Aunt would go to Woolworth’s just to eat this cheese Cake.
I remember eating a cheesecake just like this in the dinner located in the store in Bloomington Illinois. Most Saturdays my brother,cousins and I would load up in my moms Oldsmobile along with my aunt And head to Woolworth’s downtown. The kids would sit at the counter on barstools and eat cheesecake and drink milk while my mom and aunt shopped. This is the exact type of cheesecake they had.
I worked as a Restaurant manager for F W Woolworths for 15 years in Milwaukee,Wi in the 70’s and 80’s. They did indeed serve this particular cheesecake. It was made in large steam table pans multiple times a day. It was a staple on our menu and a very called for dessert. I worked for them until they closed and it was always on the menu.
Not true! I’ve had this from an original Woolworths!
This is definitely Woolworth’s cheesecake. I don’t really remember what it was called at their lunch counter but as soon as I tasted it….there was no doubt in my mind that this is exactly the same! My Mom and I would always have lunch at Woolworth when we went shopping and she had a real sweet tooth so we would often share a piece of this cheesecake for dessert. I always loved it! What a wonderful memory. from many years ago.
I used to eat this at the Woolworths in Newark NJ during the eighties and early 90s almost every day after school at their in-store food counter. Perhaps they did not carry it at the one near you,
I was a Woolworth’s waitress when I was in high school. This was a big seller and their banana splits. Now I am attempting to make one.
Oh Woolworth had it. I remember my mother and I going there on our lunch and ordering it. Loved it and will be glad that I can make it now.
My grandmother worked at the Woolworth’s Lunch Counter back in the 50s and 60s. I have pictures of her and my aunt in their cute uniforms. She made this recipe at home for years and told me that it’s what they made at Woolworths. I was glad to come across this again and plan on making it soon in this hot summer weather.
My mom and grandmother worked at Woolworths in Michigan and this is the cheesecake I remember eating there.
I worked at Woolco, in the Red Grille, and made this exact cheesecake every week. We always kept evaporated milk in the freezer, and would take out on day cheesecake was to be made, so it could soften, but not defrost completely, whipping in a semi frozen state. We didn’t use lemon juice, and added vanilla to cream cheese and sugar mix, and chilled it for hours before incorpoating into milk and jello whip. Personally, I always thought it was too light, but people loved it! The cheesecake does not look like the picture shown here, but it is close.
How much vanilla extract in place of 3 tbls of lemon juice? TY
1 tsp vanilla instead of the lemon juice..also 2 tbsp powdered sugar to the graham crackers..3/4c water instead of 1 c.
The lemon juice is a necessary ingredient, it is what “cooks” the milk to set up and produce the firm dessert.
I loved going to Woolworths with my grandmother. We went once a week as a treat. First place I headed was for a piece of cheesecake. I found this recipe and made it last night for the first time. Brought back so many memories. Although, I found it a little too tart for my taste. Still it’s wonderful. Next time I will try it with the vanilla and a bit fewer graham crackers. But still. I loved it
I worked at Woolworths from 1964-1968 in downtown Detroit Michigan. This was my first job. I remember eating this cheesecake. Good stuff!
I am desperately looking for the Woolworths Chicken Salad recipe. Do you have any idea how they made it? Thank you.
At the Woolworths I worked at in 1974 we made chicken salad using canned chicken breast, canned celery and Miracle Whip type “salad dressing”
Got to try! Do you bake the bottom?
bake @ 300 for 5 min
No. But press it well onto the bottom of the pan, so you can spread the filling out easily without disturbing the crust. Not difficult.
Thank you so much for this recipe,I had it as a kid and loved it so much.
My mom made a version of this with lime jello and crushed pineapple I believe.
My mom and aunt made it with the lemon jello and drained crushed pineapple, using the juice in place of the boiling water….still mixed and boiled with jello together on the stove. The crushed pineapple was placed on top with the remaining cracker crumbs….
That’s what I remember as a kid growing up. Thank you for that great addition of pineapple Rose.????
So happy to find this used to make as a kid and loved it so!
You must have froze this cake and cut for presentation!? lol
It doesn’t look like this during serving! It’s a lot more fluffy and bubbly and sometimes droopy! lol This is the BEST Icebox cheescake around. My grammy made this every Easter for years and years. I sure do miss her! Classics never die!
I would Add a tablespoon or two of cornstarch if too fluffy.
You must have froze this cake and cut for presentation!? lol
It doesn’t look like this during serving! It’s a lot more fluffy and bubbly and sometimes droopy! lol This is the BEST Icebox cheescake around. My grammy made this every Easter for years and years ( i use her recipe). I sure do miss her! Classics never die!
I made this and it was wonderful. I did not whip my milk quiet enough and it was still fluffy and good. I will make this again and beat my milk longer. Thanks for this receipe.
I have made this 3 times recently. I cannot get my evap milk to whip up nearly enough. So I researched it and come to find out you need to have FILLED evap milk. Milnot is still the brand. I bought mine at a Schnucks Store recently and around St. Louis they have stores called Deirbergs and they suppose to carry it as well. I have not checked Walmart as we cannot go there right now with the pandemic. I never thought to use whipping cream.
I remember my mother using different flavors of jello especially strawberry, obviously she left out the lemon juice. It took me years to find the recipe because she had forgotten all about it and never knew what I was talking about when I would try to describe it to her.
Tracey Way, I appreciated what you said as so many times over the years we’d ask Mom about classic recipes she made in the 50’s & 60’s and she would say “I don’t know what you’re talking about.”
is the jell-o the just jell-o or is it the pudding one? My daughter wants to make this but she wanted to make sure.
Just the Jello, not pudding.
You got me thinking bout the jello- I think the pudding with hot water would be yucky, I also looked it up on other sites- use the gelatin. It also mentioned in comments vanilla was used instead if the lemon juice. It didn’t say how much but when I make it will add 1 tsp.
I’m going to make it soon and hope it comes out.. If you love an easy recipe try small cheesecake!
JELLO gelatin, not pudding mix.
I would assume it is the jello, not the pudding, since it’s dissolved in hot water.
Can I double the ingredients for serving to more people or for a taller cheesecake using a spring form pan?
I did and didn’t have any issues. 🙂
I made this dessert for the first time. It was super yummy. My Mom and I are already trying to figure out what other flavors we could make – cherry, strawberry, orange and even lime. The dessert will be make again!
I used raspberry jello and puréed some fresh Raspberries which I drizzled over the top right before serving it! So refreshing and flavorful ????
I made it with strawberry jello and then topped it with whipped cream and sliced strawberries. It was an absolute hit.
Thank you! I was wondering if we could use different flavors
I made it using Lime jello and lime juice and used ground up ginger snaps for the crust. Yummy
I made it with lime jello& juice, orange with lemon juice, they were both delicious, will try rasberrie & lemon juice
This is a fantastic cheese cake. I used heavy whipping cream for this. I also used sugar free jello. I added about a tsp of vanilla to the cream cheese mixture as well. I brought this to a Father’s Day celebration. People who did not like cheese cake loved this as well. I served it with fresh strawberries. It’s a fantastic recipe.
Got this recipe off the back of a can of Milnot evaporated milk in early 1970’s. Been making it ever since and it is the most requested dessert by my family! Co workers also requested it frequently. Best ever “cheese cake”
That’s how we made it – with Milnot. Evaporated milk will do but not as good as Milnot.
Yes! My mom always called it “Milnot Cheesecake”. It’s the only cheesecake I remember when I was growing up. Loved it so much.
Lina, do you make it with the lemon juice or does your recipe call for vanilla instead? Thanks!
Can you use a spring form pan?
Could you use the instant jello lemon pudding mix instead? I accidently picked up the wrong one. What would the difference be?
Yes I remember this from the Woolworths in Toledo Ohio, and I am making one tomorrow, thanks for the recipe…..
I read all the comments and me not being a good Baker just learning I see I made a couple of mistakes. Will try again. Ty.
I read all the comments and I see I made a couple of mistakes and me not being a baker just learning I will try again. Ty.
I made a mistake too. I used lemon cook and serve pudding instead of lemon jello. Oh, oops. Stilled turned out good. Next time I’m going to try it with chocolate pudding with an Oreo crust.
Can this be made ahead and frozen?
i have made this recipe and it is fabulous. Have you ever tried to freeze it? I want to make individual mini cheesecakes for Christmas, and freeze them to pull out as needed.
Grama had diabetes and in years past we had to take her to the doctor for a fasting blood test. When she was done she needed to eat so we went to Woolworths in Nebraska City. I was occasionally able to get a piece of this delicious cheesecake while she had bacon and eggs. Then we had to go back to the doctor and find out her test results. Now I can make this recipe and think of her quiet strength.
Excellent recipe. I made it exactly as written. My dad loved it. I’m thinking of trying again and putting a layer of lemon curd in between the graham cracker and the ‘cheesecake’. I think it’ll be like a lemon meringue pie….
I sounds like a great recipe, but how much is a can of evaporated milk, 1 stick of butter and 1 cup of sugar?? I am from Ireland and used to grams and ozs.
Sorry to be causing hassle but would love to try this recipe.
Many Thanks, Mary
a cup of sugar is 250 grams or 8 oz, a stick of butter is 113.3 grams or 8 Tablespoons and a can of milk is 354 grams or 11 ounces. I hope this helps.
Can you tell me the measurements as I live in Ireland,we don’t go by stick,or cup.but would love to try some of your delish cheesecake recipes…could you also give me the recipe for the easy carrot cake please….
I have made it several times now ~10, absolutely love it, better than the WW store bought one. Bonus feature is the lemon juice prevents the usual negative reaction I normally have to dairy products
I just made this and 3 bags of Graham crackers was waaaay too much. I used a whole box as directed but didn’t use about 3/4 cup of the crumbs. Also had to use 1 -1/2 sticks of butter because one stick was not enough. I had lime jello and lime juice so I used that. It is DELICIOUS!!
If you managed to track down this recipe, maybe you could find the original one for Sara Lee banana cake??? I am just dying for it, and they don’t make it anymore.
you can use any kind of jello in this and not put lemon juice in and just use jello for flavoring have mad with cherry, strawberry, and lime for different holidays . have used recipe for years.
Thank-You For this recipe..It was served in our school cafetereia and I would have to have several yummy yummy..
This already taste delicious. I just put it in the fridge to chill. The 10 minute prep time was more like 40 minutes for me. It was fluffy. I beat the chilled evaporated milk forever. Can’t wait to see how it turns out in a couple hours. Thank you so much for sharing this yummy treat.
well I used whipping cream ….and no gram crust put in custard cup (6) and made three berry compote drizzled over when served OMG yummy think you could make strawberry for sure to make the berry compote …just cook about 2cups berry’s and one cup sugar bring to a boil and use candy thermometer cook to soft jelly mark for one min……..leftover is like for putting on pancakes or scones in the morning….and aebleskiver…
I hit the jackpot when I came across your recipe!!!! My Mom passed away in 1994 and my sister and I looked hi and low for her recipe. I gave your recipe a try last week and was thrilled with the outcome! Thank you so much!!!!
I blew it because I could not get the evaporated milk to thicken so put in a cup of whipping cream. I got it to thicken but worry that taste will be off now with that extra cream. My grandma made it with Milnot and I have made it with Milnot and it works perfectly. I need to buy some off of Amazon for the next time I make this.
I made this with sugar free jello and monk fruit- it came out sugar free and fantastic
I think I’m going to try making this with just whipping cream next time. I doubled the recipe and forgot I didn’t have enough whipping cream. So I did a can of condensed milk and 1 1/2C whipping cream. I whipped it with an electric whisk for so long and as soon as I’d stop, the bubbles would quickly dissipate. I suspected it was either the condensed milk wasn’t creamy enough (2%) or it was just that condensed milk doesn’t really whip very well. It still turned out delicious and creamy. Just not as fluffy as I was hoping for. I make a jello dessert that has cream cheese, jello, mandarin oranges and a tub of whipped cream folded in. It’s very similar.
Try evaporated milk next time! My grandmother’s old recipe calls for evaporated milk or Milnot. I think condensed milk is very different form evap milk, which might have made the whipping difficult. Hope that helps!
I made this cheesecake, but used cherry jello instead. It is amazing! (I omitted the lemon juice.) I used the evaporated milk. (chilled) I put the bowl & beater in the freezer before & it frothed up beautifully . My family loved it. I made my own cherry topping and spooned it on top as I served it. I can’t wait to make it again.
Woolworth’s was very famous for this, but they weren’t the only place famous for this stuff. My mother has made a very similar recipe all of my life. She never liked cream cheese so hers didn’t have that. It was so light and fluffy it literally melted in your mouth and was so awesome! I hope I can duplicate what she made. It’ll be good either way!
My Nani made this a Family Favorite. She always uses 2-small boxes or 1-Large Lime Jello gelatin for a more intense flavor & always uses Milnot. Of course you can use any flavor reg or Sugar free gelatin and Evaporated milk OR Milnot. I would add Vanilla, add ¼ cup sugar to the graham crust. I don’t recommend freezing as it loses the whipped up volume and becomes flat & dense.
Reduced sugar to 1/4 c and it is not so cloying! The 5 Tbs is not too much, either!
I remember this cheesecake from the 50s.
we accidentally used jello pudding instead of jello for this and the cake is runny after a night in the fridge. do you suggest putting it in the freezer? thanks!
I forgot to whip the evaporated milk and added it to the mix. I just put it into the freezer and praying that it will congeal faster
I love this recipe but make with a few changes:
Double the jello and creamcheese to add to the firmness and enhance the lemon and cream cheese taste
Freeze the bowl (metal) and beaters to before whipping the evaporated milk
Use filled evaporated milk (look up Milnot cheesecake and you will find a similar recipe). Look for a black and white cow on the label
I made this and my company didn’t come. I’ll end up eating the entire pan! Can this be put in the freezer?
This is a little like kool aid pies but instead of koolaid, it’s jello
This us the only cheesecake my family loves! Been making it for over 50 years and it is the best!!! DoD not know it as Woolworth cheesecake though. My Aunt made it one time and it became our family favorite!!!
This recipe is a winner and just like the dessert I remember from the Woolworth’s lunch counters of my youth. Next time I will get the cream cheese softer before I start. There was a sale on graham cracker crusts, and the recipe filled one crust up to the brim and might have filled a second one too if I had bought two.
Can you use coolwhip in place of the whipped heavy cream ?
i loved it and tried other flavors of jello
I made it with lime jello& juice, orange with lemon juice, they were both delicious, will try rasberrie & lemon juice
SO GLAD TO FINALLY FIND THIS. MADE IT A LOT IN THE 70s.
I worked at Woolworth’s in Greenville, Tn,
We kept the cheesecake in the freezer.
It is delicious!
Our family has made this for years. We don’t use lemon juice but mix in crushed pineapple well drained. It helps to have everything cold to start. Bowls, ingredients, and pan. You will need a big bowl.
I made this cheesecake and my family loved it. Will make for Thanksgiving also. I had questions and got my answers from all the reviews I read on your blog. Thank you so much for this recipe and to all
you bakers and cooks out there who have helped me with your questions and answers.
Can this light, airy dessert be frozen? I live alone and rarely get more than two guests at a time. One friend likes some of my ice cream dessert concoctions! I’m tempted to freeze this —just to try it.
Woolworths had this cheesecake as I ate it there many times with my Mother…
I haven’t made this yet but I remember from back in the 60’s and this picture is exactly what it looked like. In those days Woolworth’s 5 and dime was the only way to shop. Thanks for the memories!
I recently made this recipe and it turned out great. The lemon Jell-O plus the lemon juice gave it a delicious lemon tang without being overpowering. I learned it does have to stay chilled or it softens up making it hard to serve. Luckily softening up does not affect the flavor as it disappeared pretty fast. I’ll definitely make it again.
I am confused to how the jello is cooled? are you placing it aside and or putting it in the fridge to cool down too thicken??
Light, fluffy, and delicious!
Used an 8X8 dish because I wanted it thicker. For the evaporated milk, I put the mixing bowl in the freezer and the evaporated milk was in the refrigerator. This really helped in whipping it up nicely. This desert is very light and delicious and everyone loved it. We ate it all!
So good. I add extra lemon juice and us heavy whipping cream because I could never get the evaporated milk to fluff up. I’ll add blackberries on top of i want to cut the tartness of the lemons. It also looks nice.
I just finished making this and the prep time is a LOT LONGER then 10 min! By the time you do the graham crackers, mix and let jello sit, mix the cream cheese ingredients and mix the evaporated milk. I read comments about using heavy whipping cream. I am going to try that the next time I make it. I put it in the freezer for 30 min or so to help it set up as the prep time took longer then I expected. I am taking it to a party this afternoon and it’s hot and humid in Wisconsin so I hope it will keep together while we travel to the party! I remember when I worked at Woolworth’s in the 70’s and having this at the lunch counter. It was so yummy, I hope mine tastes like what I remember! Thank you for sharing this recipe!
I just ate a piece of this lovely delicious slice of heaven! It is EVERYTHING it’s cracked up to be! I read through all of the comments and decided to only add about 1 Tbsp of lemon juice and added about 1 Tbsp vanilla, too. I figured the lemon from the jello would already be overpowering, but far from it! I could barely taste the lemon. So next time I think I’ll add the recipes 5 Tbsp lemon juice—maybe more! I used the evaporated milk and it fluffed up amazingly! I put it from shelf into freezer for a little over an hour to chill it fast. Shake it well and scrape the can before adding it to your stand or handheld electric mixer. I just never knew evaporated milk would fluff up like that! And I mixed it into the prepared cream cheese bowl batter in about 1/3rds. Very light and airy when I poured it on top of prepped graham crumb crust. It makes an entire 9×13 cake pan, so lots to share, too! I plan to freeze some pieces to enjoy later in the coming weeks. A+
Thanks for the recipe, can’t stop making it. You’re right it’s hard to stop eating it, it’s additive thanks.
Best No Bake Cheesecake I have made co workers love this recipe. Eat it plain or with Strawberry topping.
I made this yesterday and it turned out super good. So tasty that I want to make more. Only problem was when letting the jello slightly thickened in the refrigerator, it forms jelly in the bottom. I left for 15 min first. It was still thin liquid. I waited 5 more min (total 20 min), it formed a thin layer of jelly just in the bottom. Still it tasted great. But if I can fix that problem, I think it could be like cherry on the top. Please let me know. Thank you
This recipe brings such wonderful memories of my mom. This was her go to dessert that everyone loved! She made it with Milnot evaporated milk that I can’t find anymore but chilled evaporated milk or whipping cream does work. I think I’ll make one today. ☺️
Grandma made this for my birthday every year. To a little kid it was divine. Love trying it again decade’s later.
I have been making this since I was about 12. I love it. My Mom always made this when she had our church Ladies at our house for the Missionary Guild.
This is light, fluffy & delicious
I did a boo boo! I used Jello lemon instant pudding instead of jello mix. Didn’t firm up. I will be having a bowl and spoon type of dessert. Next time I’ll get it right.
Been eating this since I was a child…I made this recipe as written, it’s in the fridge until tomorrow when I’ll be delivering to some of my friends. I didn’t add vanilla or sugar to the crust…thanks
As a kid, this was the first “recipe” I ever followed to create a dessert for my family (at the time it was a big deal to me). And now today, 60+ years later, here I’m making this light, delicious dessert once again … and bringing back lovely memories.
Mom started making this dessert in the 50s. aunts, uncles, cousins, neighbors started requesting for every celebration. sisters and I grew up learning to make it and carried it on thru 60s, 70s, 80s, 90s, 2000s! this is a dessert you will never tire of. light and cool. so perfect for summer months!
absolute all-time fav. requested by family members and neighbors for celebrations. Mom started making it in the 50s. sisters and I have kept it going thru 60s 70s 80s 90s 2000s…. passed to our daughters.