Mango Salad - cooking recipe

Ingredients

2 c. water, divided
2 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. orange jello
1/4 c. sugar
1 large can mangos with juice
1 (8 oz.) cream cheese (low-fat)
Cool Whip
pecans

Preparation

Dissolve jello in 1 cup boiling water; add sugar. In a separate bowl, blend mango, juice and cream cheese. (Can use blender.)
Add the jello mixture and 1 cup cold water. Pour into mold or dish. Chill. When firm, top each serving with Cool Whip and pecans.