Mango Cream Pie

• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted
• 1/4 cup sugar, divided
• 1 fresh mango Whole Foods 2 ea For $4.00 thru 02/09
• 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

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

graham crumbs, butter, sugar, mango, sour cream, topping, boiling water, cold water

Taken from www.kraftrecipes.com/recipes/mango-cream-pie-172587.aspx (may not work)