Mom used to make this as a side “salad” with Mexican food. When it comes to Jello salads I generally don’t touch the stuff, but I make an exception with this one.
Helen
- 3 boxes lemon Jello
- 2 cups hot water
- 2 cups cold water
- 2 cups canned or frozen mango pieces
- 8 ounces cream cheese, room temperature
In a food processor or blender, process cream cheese and mango until smooth, scraping the bowl if necessary.
Combine hot water and jello and stir to dissolve. Add cold water and stir. Mix in mango puree.
Pour into a jello mold or bundt pan. Chill at least 4 hours.
Fill a large bowl with hot water. Hold the bundt in the hot water for 5 seconds, then turn out onto serving plate. Chill until ready to serve.
Spencer Family Cookbook 