1 Graham Cracker crust
1 Mango (pureed)
1 box Gelatin - Orange or Peach
14 oz. Sweetened Condensed Milk
1/4 cup Rum - optional
1 box Gelatin - Wild Strawberry or Red Raspberry
1/2 cup Strawberries (pureed)
Whipped Topping
Prepare Graham Cracker Crust:
Make your favorite graham cracker crust for a 9" pie pan.
Or, you can use a prepared graham cracker crust.
Prepare Mango Cream Filling:
Puree 1 ripe mango until smooth.
Prepare the Orange/Peach Gelatin with one cup boiling water until dissolved.
In a mixing bowl, combine the Orange/Peach Gelatin, the sweetened condensed milk and rum (if desired).
Stir in the pureed Mango puree until blended.
Pour the Mango Cream filling into the pie crust.
Cover and chill in refrigerator until set.
Prepare Berry-Infused Jewel Topping:
In a 8x8 glass dish, prepare the Wild Strawberry/Red Raspberry Gelatin as directed.
Add the pureed strawberries and stir until well blended in the gelatin.
Cover and chill in refrigerator until set.
Prepare to Serve:
Take the Berry Gelatin and run a knife through it in both directions to create small 1/2 inch cubes.
On each slice of Mango Cream Pie, spoon Berry-Infused Gelatin over the top of the cream pie.
Top with whipped topping, and place a single berry gelatin "jewel" on top.
Garnish with a sprig of mint, if desired.
Serves: 4 - 6
DavidLee Recipes © 2010
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