Mango Cheesecake

 

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1 small box lemon gelatin 1 cup miniature marshmallows 24 ounces cream cheese 4 ounces Cool Whip 1 1/2 cups mango pulp 1 (10-inch) graham cracker pie crusts

The Directions

Pour gelatin into a large mixing bowl. Pour 1 cup boiling water over gelatin. Stir until gelatin is completely dissolved. Add marshmallows stir well until they are completely dissolved.

Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the gelatin 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 pie crusts and refrigerate for 4 to 6 hours. Serve chilled.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.