lemon jello 85 grams (1 pack)
mini marshmellows – 1 cup
cream cheese – 255 grams (3 foil-wrapped packets of philadelphia cream cheese)
cool whip whipped cream – 113 grams (approx. 4 ounces)
mango pulp – 1.5 cups
ready 10 inch pie crusts – 2
Pour jello pack contents into a large mixing bowl.
Boil 1 cup of water and pour boiling water over jello.
Stir till jello dissolves in water.
Add marshmellows to this mixture and stir well till they completely dissolve.
Soften the cream cheese by microwaving it for 2 minutes.
Add cream cheese to the jello 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 ready pie crusts and refrigerate for 4-6 hours.