Mango Icebox Cake

Listen, this ain't pizza, but it's one of those desserts that actually works when you need something quick and don't wanna turn on the oven. Mix your graham cracker crumbs with sugar in a bowl.

Pour in that melted butter and mix it until it holds together like wet sand. You want it to clump when you squeeze it.

Press half this mixture into your 8x8 pan - press it down firm, like you're stretching dough. Save the rest for later.

Arrange half your mango slices over the crust. Make sure they're ripe - nobody wants tough fruit in their dessert.

Sprinkle that gelatin over the room temperature water and let it sit for 5 minutes. It's gonna look weird and bloomy - that's what you want.

Microwave the gelatin mixture for about 15-20 seconds until it dissolves completely. Stir it and make sure there's no lumps.

Beat your cream cheese until it's smooth - and I mean smooth. No lumps. Then add the condensed milk and heavy cream, keep beating until it's like silk. (Make sure that cream cheese is really softened or you'll be fighting lumps all day)

Add the dissolved gelatin to the cream mixture and beat until everything's combined. This is what's gonna set your cake, so don't skip it.

Pour half this cream mixture over your mangoes, spreading it even.

Sprinkle the rest of your crumb mixture on top, then pour the remaining cream mixture over that.

Arrange your remaining mango slices on top however you want - make it look nice, you know?

Freeze this thing for at least 4 hours. Don't try to rush it - frozen desserts need time to set up right, just like a good cold ferment.