Mango Cream Pie

Cuisine: North Indian

Serves : 8

Ingredients:

• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted
• 1/4 cup sugar, divided
• 1 fresh mango
• 1/2 cup sour cream
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 2/3 cup boiling water
• 1 pkg. (85 g) Jell-O Peach Jelly Powder
• ice cubes
• 1/4 cup cold water

Preparation:

1. Heat oven to 350ºF.
2. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned.
3. Meanwhile, peel and pit mango; place in blender. Add sour cream; blend until smooth. Transfer to medium bowl. Whisk in Cool Whip.
4. Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1/2 cup. Add to jelly; stir until slightly thickened. Remove any unmelted ice. Add mango mixture to jelly; whisk until blended. Refrigerate 20 to 30 min. or until thick enough to mound.
5. Pour jelly mixture into crust. Refrigerate 3 hours or until firm.