Avy's Mango Cream Cheese Pie

by Kathy Bolger

Servings: 12 servings

INGREDIENTS

CRUST
2c sifted flour
1/2c powdered sugar
1 1/2 blocks - softened


FILLING
8oz pkg of cream cheese - softened
1/2c sugar
1t vanilla
8oz Cool Whip


TOP LAYER
2 envelopes unflavored gelatin
1c cold water
1c boiling water
4t lemon juice
1c sugar
5c mango, cut in 1/2" 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.

Tagged: desserts, mangocreampie, pies add tags

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