In a bowl, combine flour and powdered sugar; cut in butter.
Mix in nuts.
Lightly press into a 13 x 9 x 2-inch pan.
Bake for 15 minutes or until golden brown; cool.
In large bowl of electric mixture, beat cream cheese with the sugar and vanilla.
Gently fold in whipped topping.
Spread over cooled crust; chill until firm.
Dissolve gelatin in the boiling water; cool and let set for about 1 hour.
Arrange mangoes over cream cheese layer.
Pour gelatin over mangoes; chill until firm.
Cut into squares.
Makes 24 servings.
Approximate Nutrient Analysis per serving: 230 calories, 13 g fat, 8 g saturated fat, 25 mg cholesterol, 100 mg sodium, 26 g carbohydrate, 1 g fiber, 19 g sugar, 3 g protein
Review
Leave a review
Thank you for leaving a review. Your comment will appear once it has been approved.
I liked it and my coworkers loved the cookie crust, I made mine with roasted macadamia nuts and it complemented the mango very well. The sweetness is low and taste very light with the cool whip. Nice summer dessert!