Refrigerator Mango Delite

Pan Size: 9×13-inch pan

Crust:

• 1 1/2 blocks butter
• 1/4 c. brown sugar
• 1 c. flour
• Nuts, optional

• 2 8 oz. cream cheese
• 1 c. sugar
• 2 tsp. vanilla
• 1 bottle whipping cream
• 2 envelopes unflavored gelatin
• 1 c. cold water
• 1 c. boiling water
• 1 c. sugar
• 1/4 tsp. salt
• 4 tbsp. lemon juice
• Drops of yellow coloring
• 5 c. firm mangoes, diced

1. Cream the butter and sugar.
2. Add the flour, then nuts.
3. Spread on the bottom of a 9×13-inch pan (greased).
4. Bake at 375° for 10 minutes.
5. Cool crust.
6. Beat the cream cheese till softened.
7. Add sugar and vanilla.
8. Beat the whipped cream till stiff.
9. Fold the cream cheese mixture into the whipped cream.
10. Pour over cooled crust. Refrigerate.
11. Sprinkle gelatin over the cold water to soften.
12. Add the boiling water, sugar, salt and stir till thoroughly dissolved.
13. Add lemon juice and food coloring and mix well.
14. Add mangoes and chill till gelatin begins to mound.
15. Pour over cream cheese filling.
16. Chill until firm.

NOTE: The filling can also be used with peaches and nectarines.