Mango Cheesecake
Ingredients
Lemon jello 85 grams (1 pack)
Mini marshmellows - 1 cup
Cream cheese - 255 grams (3 foil-wrapped packets of Philadelphia cream
cheese)
Cool whip whipped cream - 113 grams (approx. 4 ounces)
Mango pulp - 1.5 cups
Ready 10 inch pie crusts - 2
Method:
- Pour jello pack contents into a large mixing bowl.
- Boil 1 cup of water and pour boiling water over jello. Stir till
jello dissolves in water.
- Add marshmellows to this mixture and stir well till they completely
dissolve.
- Soften the cream cheese by microwaving it for 2 minutes. Add cream
cheese to the jello mixture.
- Add whipped cream and mango pulp to this mixture and stir well.
- Blend the mixture in a mixer or food-processor for 2 minutes.
- Pour the batter into the ready pie crusts and refrigerate for 4-6
hours.
- Serve chilled.
Makes 2 cheesecakes
