Mandarin Cream Delight

By mangia_g2

Ingredients

• Crust:
• 9 TB butter, softened
• 1/2 cup sugar
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/8 tsp salt
• Cooking spray
• Filling:
• 2 ea 11 oz cans mandarin oranges in light syrup, undrained
• 1/4 cup sugar
• 1 16 oz carton fat free sour cream
• 1 8 oz carton low-fat sour cream
• 2 ea 3.4 oz pkgs vanilla instant pudding mix or 2 ea 1.4 oz pkgs sugar-free vanilla instant pudding mix
• 1 8 oz container frozen reduced-calorie whipped topping, thawed

Preparation

Step 1

1. To prepare crust, combine butter, 1/2 c sugar, and vanilla ext in a large bowl. Beat at medium speed until light and fluffy, about 2 minutes. Add flour and salt to mixture, beating at low speed until well-blended.

2. Preheat oven to 400.

3. Pat dough into a 13x9 pan coated with cooking spray. Pierce bottom with a fork. Bake at 400 for 12 minutes or until lightly browned. Cool on a wire rack.

4. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice. Combine juice, 1/4 c sugar, sour creams, and pudding mix in a large bowl. Stir in orange segments. Spoon over crust, spreading evenly. Top with whipped topping. Chill 1 hour.