Ingredients
1¼cuphoney maid® graham cracker crumbs
¼cupbutter
2tbspsugar
2mangoes
4ozphiladelphia® cream cheese
1½cupscool whip® topping,whipped
boiling water
1pkgjell-o® orange flavor gelatin
ice cubes
¼cupcold water
Preparation
Heat oven to 350 degrees F. Mix crumbs, butter, and sugar; press onto bottom and up side of 9-inch pie plate.
Bake for 8 to 10 minutes or until lightly browned. Cool completely.
Meanwhile, peel and pit one mango, then place in a blender. Add cream cheese and blend until smooth. Transfer to medium bowl. Whisk in the Cool Whip®.
Add boiling water to gelatin mix in large bowl, then stir for 2 minutes until completely dissolved. Add ice to cold water to make ½ cup.
Add to gelatin, then stir until slightly thickened. Remove any unmelted ice. Add the mango mixture, then whisk until well blended.
Refrigerate for 15 to 20 minutes or until mixture is thick enough to mound.
Pour the mixture into the crust. Refrigerate 3 hours.
When ready to serve, peel, pit, and slice remaining mango; arrange on top of pie. Serve and enjoy!
