Very retro (remember the Woolworth lunch counters?) But sooo delicious:
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.) Carnation evaporated milk, whipped
3 cups Graham cracker crumbs (or less if desired)
1/2 cup butter or margerine, 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.
Missed an ingredient: 5 tablespoons fresh lemon juice (very important and don’t skimp).