2 c. flour
1 c. butter
1/2 c. brown sugar
1/2 c. finely chopped nuts
8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla
8 oz. creamy Cool Whip
3 oz. orange Jello
1 pkg. Knox gelatin
1/2 c. sugar
1 c. hot water
1 c. water
1/4 tsp. salt
4 tsp. lemon juice
5 c. mango

For crust, combine flour, butter, brown sugar and chopped nuts. Bake 350 degrees until brown. Fold cream cheese, sugar and vanilla into Cool Whip. Put in ice box while Jello is made. Melt 1/2 cup sugar in hot water; combine remaining ingredients. Put Jello in ice box until settled, about 1 hour. Pour over the cream cheese.