Prep
30-60 mins
Cook
3 HRS 30 MIN
Calories
240
Ingredients
1-1/4 cups
graham cracker crumbs
1/4 cup
butter, melted
2 tbsp
sugar
2
mangos, divided
4 oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, cubed
1-1/2 cups
2/3 cup
boiling water
-
ice cubes
1/4 cup
cold water
Instructions
Step 1
Heat oven to 350ºF.
Step 2
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.
Step 3
Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Whisk in COOL WHIP.
Step 4
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice. Add mango mixture; whisk until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
Step 5
Spoon gelatin mixture into crust. Refrigerate 3 hours or until firm.
Step 6
Peel and slice remaining mango just before serving pie; arrange over pie.