Ingredients:

• 85 gm (1 pack) – Lemon jello
• 1 cup – Mini marshmallows
• 255 gm – Cream cheese
• 113 gm (4 ounces) whipped Cream
• 1.5 cups – Mango pulp
• 2 – 10-inch ready pie crusts

Method:

1. Pour contents of the jello pack into a large mixing bowl.
2. Boil 1 cup of water and pour boiling water over jello. Stir till it dissolves in water.
3. Add marshmallows to the mixture and stir well till they completely dissolve.
4. Soften the cream cheese by microwaving for 2 minutes.
5. Add cream cheese to the jello mixture.
6. Add whipped cream and mango pulp, stir well.
7. Blend the mixture in a mixie or food-processor for 2 minutes.
8. Pour the batter into the ready pie crusts and refrigerate for 4-6 hours.
9. Serve chilled.

Recipe courtesy of Gouri