4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, cubed
1 1/2 cups thawed COOL WHIP Whipped Topping
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/4 cup cold water
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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