- recipe by Dahlia submitted on 23rd Nov 2013
Graham Cracker Pie Crust - 2 (9")
Mango Pulp - 1 can
Cool Whip - 1 box (8 oz)
Condensed milk - 1 can (14 oz)
Hot water - 1/2 cup
Plain gelatine - 2 packets
1. Add the gelatine packets to the hot water and stir till it is completely dissolved.
2. Mix this with the mango pulp and the condensed milk.
3. Gently fold in the whipped cream.
4. Pour the mixture into both the pie crusts.
5. Refrigerate for at least 2 hours before serving.