Mango Cream Cheese Pie
Yields servings
Sweets
Crust
- 2 cups sifted flour
- 1/2 cup brown sugar
- 1 1/2 blocks butter, softened
- 1/2 cup chopped nuts
Second layer
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 8 ounces cool whip
- 3 ounces orange jello, dissolved in 1 cup of hot water and cooled
Top layer
- 6 ounces orange jello, dissolved in 3 cups hot water
- 2 envelopes unflavored gelatin, dissolved in 1 cup cold water
- 4 tablespoons lemon juice
- 5 cups mango, chopped into 1/4" cubes
Crust
- Mix flour and sugar. Cut in butter. Add nuts. Press into 9" x 13" pan.
- Bake at 350 degrees for 15-20 minutes until lightly browned. Cool crust.
Second layer
- Cream the cheese and sugar together. Add cooled jello and mix well. Fold in cool whip until well blended. Spread over cooled crust and chill until firm.
Top layer
- Combine jello, gelatin mixtures and lemon juice. Cool mixture.
- Spread mango over chilled cream cheese layer. Pour gelatin mixture over mango. Refrigerate until gelatin is set.
- Cut into squares, serve and enjoy.
Notes
You can use other fruits and use a compatible jello flavor.
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