- 30 mins
Ingredients
- 1 15oz can mandarin oranges, drained
- 2 cups gingersnap cookie crumbs, finely ground (roughly 40 cookies, eyeball it)
- 1 tablespoon packed brown sugar
- 1 egg, lightly beaten
- 4 tablespoons butter, melted
- 1 box (4 servings) instant vanilla pudding
- 1-3/4 cup cold milk
- cool whip
Preparation
Step 1
Preheat oven to 350 degrees. Drain mandarin oranges, reserve 12 slices. Chop remaining oranges and set aside.
Combine gingersnap crumbs, brown sugar, egg and melted butter in a bowl until well combined. Form crust in a 9-inch tart pan. Freeze 15 minutes, remove from freezer and puncture bottom of crust with a fork.
Bake crust for 15 minutes and allow to cool completely. When removed from oven and still warm, press puffed bottom down slightly with the back of a spoon to help make space for filling.
Stir together pudding and milk until thickened. Layer chopped mandarin oranges on bottom of tart, pour filling in tart shell. Refrigerate for 2 hours until set.
Garnish with cool whip dollops (one for each slice), top each dollop with reserved mandarins. Should be 10 marked slices. Lay the 2 remaining mandarins in the center for more decor.