1 1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
2 tablespoons sugar
2 mangos, divided
4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, cubed
1 1/2 cups thawed COOL WHIP Whipped Topping
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
ice cubes
1/4 cup cold water

HEAT oven to 350° F.

MIX graham crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned. Cool completely. Meanwhile, peel and pit 1 mango; place in blender. Add cream cheese; blend until smooth. Transfer to medium bowl. Gently stir in COOL WHIP.

ADD boiling water to gelatin mix in large bowl 2 min. until completely dissolved. Add ice to cold water to make 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture; stir with whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Pour into crust.

REFRIGERATE 3 hours. When ready to serve, peel, pit and slice remaining mango; arrange on top of pie.