Avy's Mango Cream Cheese Pie
by Kathy Bolger
SERVINGS
12 servings scale / convert
INGREDIENTS
Crust
2 cups sifted flour
1/2 cup powdered sugar
1-1/2 stick butter, softened
Filling
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
8 oz. Cool Whip
Top Layer
2 env. unflavored gelatin
1 cup cold water
1 cup boiling water
1-1/3 tbsp. lemon juice
1 cup sugar
5 cups mango, cut in 1/2-inch cubes
INSTRUCTIONS
Crust:
Mix flour and sugar. Cut in butter. Press into 9x13-inch pan. Bake at 350°F for 20-25 minutes. Cool.
Filling:
Mix cheese and sugar. Add vanilla and mix until smooth. Fold Cool Whip into cheese mixture. Spread over cooled crust and chill.
Top Layer:
Sprinkle gelatin over cold water. Add boiling water, sugar and lemon juice. Mix well until gelatin cools. Add mango. Chill until slightly firm (approx 45 minutes in the refrigerator). Pour and spread evenly over cream cheese layer. Chill at least 2 hours, best overnight.
CHEF COMMENTS
Mangos are seasonal and can be pricey. I've also substituted canned peach slices for the mangos. Just drain the juice from 6 canned peaches and cut into 1/2" cubes.
*Additional note for myself:
Be sure to move Cool Whip from freezer to refrigerator the day before use. This allows the Cool Whip to thaw all the way through. It makes easy folding into the cream mixture.
TAGS
desserts, mangocreampie, pies add tags
Have you made it? What'd you think?
Log in to review this recipe.
