Mango Cream Cheese Pie

By carvalhohm

Ingredients

• CRUST:
• 2 CUPS FLOUR
• 1/2 CUP POWDERED SUGAR, SIFTED
• 1 1/2 STICKS BUTTER
• FILLING:
• 1 EIGHT-OUNCE CREAM CHEESE, SOFTENED
• 1/2 CUP GRANULATED SUGAR
• 1/2 TEASPOON VANILLA
• 1 EIGHT-OUNCE CONTAINER COOL WHIP, DEFROSTED
• TOPPING:
• 2 PACKAGES KNOX UNFLAVORED GELATIN
• 1 CUP WATER
• 1 CUP BOILING WATER
• 1 CUP GRANULATED SUGAR
• 1/4 TEASPOON SALT
• 4 TABLESPOONS LEMON JUICE
• 4 CUPS FIRM-RIPE MANGO, DICED AND DRAINED

Preparation

Step 1

TO MAKE CRUST:
MIX TOGETHER FLOUR AND SUGAR. WITH A PASTRY CUTTER OR TWO KNIVES, CUT BUTTER INTO FLOUR MIXTURE. PAT DOUGH INTO A 9 BY 13 INCH PAN. BAKE 20-25 MINUTES AT 350 DEGREES. COOL, SET ASIDE.

TO MAKE FILLING:
THOROUGHLY BEAT TOGETHER CREAM CHEESE, SUGAR AND VANILLA. FOLD IN COOL WHIP AND POUR OVER COOLED CRUST. CHILL UNTIL FIRM.

TO MAKE TOPPING:
SPRINKLE GELATIN OVER 1 CUP WATER, MIX. ADD BOILING WATER, SUGAR AND SALT, STIR UNTIL COMPLETELY DISSOLVED. STIR IN LEMON JUICE, LET COOL. ADD FRUIT, CHILL UNTIL MIXTURE GELS INTO EGG-WHITE CONSISTENCY, THEN SPOON OVER CREAM CHEESE LAYER AND REFRIGERATE UNTIL FIRM. CUT INTO 15 SQUARES TO SERVE.