Mango Cheesecake

1 small box lemon gelatin
1 cup miniature marshmallows
24 ounces cream cheese
4 ounces Cool Whip®
1 1/2 cups mango pulp
1 (10−inch) graham cracker pie crusts

method;

Pour gelatin into a large mixing bowl. Pour 1 cup boiling water over gelatin. Stir until gelatin is completely dissolved. Add marshmallows stir well until they are completely dissolved.

Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the gelatin mixture. Add whipped cream and mango pulp to this mixture and stir well. Blend the mixture in a mixer or food processor for 2 minutes. Pour the batter into the pie crusts and refrigerate for 4 to 6 hours.

Serve chilled.