Easy Mango Cheesecake
2 cups flour
1-½ sticks of butter (softened)
½ cup finely chopped Island Princess Hawaii Macadamia Nuts
1/4 cup brown sugar
Cream Cheese Filling:
2 packages of 8 oz low fat cream cheese, just about room temperature
2 teaspoons vanilla extract
1 cup sugar
16 oz Cool Whip
2 envelopes unflavored gelatin
1 box lemon flavored Jell-O
½ cup boiling water
1 cup cold water
1 cup sugar
¼ teaspoon salt
4 tablespoons fresh lemon juice
3 cups fresh (or frozen) mango cut into ½” chunks
For the crust, use a pastry whisk or a fork to cut butter into the flour, when mixture is crumbly, add sugar, nuts and blend in. Press crust into a 9” x 13” baking pan. Bake at 350° F for 20 - 25 minutes. Cool to room temperature.
Mix the cream cheese with a fork until smooth then add vanilla and sugar. Fold in Cool Whip, pour over crust and chill in the refrigerator (if you want a thinner pie, cut the cream cheese filling ingredients by half).
In a small bowl, pour the boiling water, and then slowly add the gelatin and stir until dissolved. Add the cup of cold water, sugar, salt, lemon juice and the Jell-O mix, stir well and cool. Arrange a single layer of diced mango onto the cream cheese layer and slowly ladle the Jell-O mixture over the mango. Chill until firm and serve.