Ingredients

Crust
2 cups flour
1/2 cup powdered sugar, sifted
1-1/2 blocks butter
Optional: 1/4 cup chopped nuts

Filling
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
1 (8-ounce) container Cool Whip, defrosted

Topping
2 packages Knox unflavored gelatin
1 cup water
1 cup boiling water
1 cup granulated sugar
1/4 teaspoon salt
4 tablespoons lemon juice
4 cups firm-ripe mango, diced and drained
1 small can crushed pineapple, drained

Instructions

Crust:
Mix together flour and sugar. With pastry cutter or two knives, cut butter into flour mixture. Pat dough into 9"x13" pan. Bake 15-20 minutes at 350 degrees. Cool, set aside.
Filling:
Thoroughly beat together cream cheese, sugar, and vanilla. Fold in Cool Whip and pour over cooled crust. Chill until firm.
Topping:
Sprinkle gelatin over 1 cup water and mix. Add boiling water, sugar, and salt; stir until completely dissolved. Stir in lemon juice, let cool. Add fruit, chill until mixture gets to egg-white consistency, then spoon over cream cheese layer and refrigerate until firm. Cut into squares to serve.
Note: Be sure mango is very ripe, but not over-ripe. Half-ripe fruit may prevent gelatin from setting. Frozen mango chunks, available in your grocer's frozen food section, may be used.

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