- 3 pkg. lemon Jello
- 3 cups hot water
- 1 (8 oz.) pkg cream cheese
- 1 (no. 2 1/2) can mangos with juice
- 1/2 cup lemon juice
- 1/2 cup chopped pecans
Dissolve Jello in water. Add softened cream cheese. Blend until smooth. Mash mangos with juice and add to Jello mixture. Add lemon juice and chopped pecans. Refrigerate in 9x13 inch pan overnight. Serves 12.
By Sandy from Graettinger, IA
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