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Print this Recipe    Mango Cheese

Mango Cream Cheese Pie

1 1/2 sticks butter (12 tablespoons)
2 to 2 1/4 cups flour
1/3 cup brown sugar
1/2 cup macadamia nuts, chopped

8 oz cream cheese, softened
8 oz carton Cool Whip
1 teaspoon lemon juice
3/4 cup powdered sugar, sifted

1/2 cup sugar
2 1/2 tablespoons cornstarch
2 tablespoons dry tapioca
6 cups mango pulp
1/4 cup water
1/2 cup Karo syrup
1/2 teaspoon salt

Mix butter and sugar until well blended, add flour and blend will.
Stir in the nuts and press into a 9-by-13-inch pan and spread
evenly. Bake in a 350F oven for 10 minutes. Remove and cool.

Blend cream cheese and powdered sugar until well mxed. Fold in
Cool whip and lemon juice. Pour over cooled crust and refrigerate.

Combine sugar, cornstarch, tapioca, mango pulp, water, syrup and
salt in a saucepan. Bring to a boil over medium heat until it
thickens. Cool completely and spoon over pie. Chill thorougly.
Serves 6 to 8.

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