Ingredients:

- 1 (3 oz.) package lemon Jello

- 1 cup boiling water

- 3 cups graham cracker crumbs

- 1/2 cup (1 stick) butter, melted

- 1 (8 oz.) package cream cheese

- 1 cup granulated sugar

- 4 tablespoons lemon juice

- 1 (12 oz.) can evaporated milk, chilled

Directions:

1. In a medium bowl, dissolve the lemon Jello in boiling water. Let it cool for 5-10 minutes, or until slightly thickened.

2. While the Jello cools, mix 3/4 cup of graham cracker crumbs with melted butter in a medium bowl. Press the mixture into the bottom of a 9×13-inch pan and set aside. Reserve the remaining crumbs for topping.

3. In another medium bowl, beat the chilled evaporated milk until whipped and fluffy, about 2-4 minutes.

4. In a separate large bowl, beat the cream cheese, sugar, and lemon juice together until smooth. Add in the thickened Jello, then fold in the whipped evaporated milk.

5. Spread the filling evenly over the crust and top with the reserved graham cracker crumbs.

6. Cover and chill the cheesecake for at least 2 hours, or overnight.

7. Slice, serve, and enjoy your delicious No Bake Woolworth Cheesecake!