Makes 10 servings, one slice each

How to Make It

HEAT oven to 350° F.

MIX graham crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned. Cool completely. Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Gently stir in COOL WHIP.

ADD boiling water to gelatin mix in large bowl 2 min. until completely dissolved. Add ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture; stir with whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Pour into crust.

REFRIGERATE 3 hours. When ready to serve, peel, pit and slice remaining mango; arrange on top of pie.

Nutritional Information
Calories: 230
Total fat: 12 g
Saturated fat: 7 g
Cholesterol: 25 mg
Sodium: 190 mg
Carbohydrate: 31 g
Dietary Fiber: 1 g
Sugars: 22 g
Protein: 3 g
Vitamin A: 10% DV
Vitamin C: 20% DV
Calcium: 2% DV
Iron: 2% DV

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