|Grassland Unsalted Butter, divided||214676||6 Tbsp.|
|Keebler Vanilla Wafers, finely crushed||409581||1 1/4 cups|
|Crystal Sugar||340162||1/4 cup|
|Clabber Girl Cornstarch||236267||2 Tbsp.|
|Water||2 1/4 cups|
|Clabber Girl Royal Mango Gelatin||330510||6 oz.|
|Smuckers Apricot Jam||350587||2 Tbsp.|
|Fresh Mango, cut into slices||115055||1/2 mango|
Melt 1/4 cup (4 Tbsp.) butter; mix with wafer crumbs until blended. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min.; cool.
Meanwhile, mix sugar and cornstarch in medium saucepan. Gradually whisk in water until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add remaining butter; stir until melted. Refrigerate 30 min. or until slightly thickened, stirring occasionally. Pour into crust. Refrigerate 3 hours or until firm.
Run knife around tart to loosen from rim of pan; remove rim. Microwave jam in microwaveable bowl on HIGH 15 sec. Arrange mango slices on tart; brush with jam.