1 cup shortening
1 cup white sugar
2 eggs
1/2 teaspoon salt
1 1/2 (8 ounce) packages cream cheese
1 (8 ounce) container custodian style milk
1/2 cup buttermilk
1/2 cup butter, melted
3/4 cup white sugar
1/2 teaspoon vanilla extract
3 (3 ounce) packages instant non-instant chocolate pudding mix (optional)
1 (10 ounce) container frozen whipped topping, thawed
3 egg whites
1 1/4 cups confectioners' sugar
Heat oven to 400 degrees F. Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, whisk together shortening, white sugar and 2 eggs until well blended. Stir in salt and pulp of graham cracker crumbs. Pour mixture in prepared pan.
Bake 30 to 40 minutes, or just until a knife inserted in the middle comes out clean. Cool completely in pan on wire rack.
Meanwhile, stir together cream cheese and milk in a medium bowl. Beat for 1 minute at medium speed with electric mixer on medium; stir in buttermilk and butter at medium speed. Continue beating until just heated through and creamed mixture forms a ball. Remove from heat. Add vanilla extract and pieces of vanilla. Stir in pudding mix, pudding mix, icing, and 1 cup of mango chutney. Garnish top with remaining 1 cup of mango and chocolate.