Mandarin Cream Delight

Mandarin Cream Delight
Mandarin Cream Delight

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Crust:

  • 9

    tablespoons butter or stick margarine, softened

  • 1/2

    cup sugar

  • 1

    teaspoon vanilla extract

  • 1 1/2

    cups all-purpose flour

  • 1/8

    teaspoon salt

  • Cooking spray

  • Filling:

  • 2

    (11-ounce) cans mandarin oranges in light syrup, undrained

  • 1/4

    cup sugar

  • 1

    (16-ounce) carton fat-free sour cream

  • 1

    (8-ounce) carton low-fat sour cream

  • 2

    (3.4-ounce) packages vanilla instant pudding mix or 2 (1.4-ounce) packages sugar-free vanilla instant pudding mix

  • 1

    (8-ounce) container frozen reduced-calorie whipped topping, thawed

  • Mint sprigs (optional)

Directions

To prepare crust, combine the butter, 1/2 cup sugar, and vanilla in a large bowl. Beat at medium speed of a mixer until light and fluffy (about 2 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to butter mixture, beating at low speed until well-blended. Preheat oven to 400°. Pat dough into a 13 x 9-inch baking dish coated with cooking spray, and pierce bottom of dough with a fork. Bake at 400° for 12 minutes or until lightly browned. Cool crust on a wire rack. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice. Combine juice, 1/4 cup sugar, sour creams, and pudding mix in a large bowl. Stir in the orange segments. Spoon orange mixture over crust, spreading evenly. Top with whipped topping. Chill 1 hour. Garnish with mint, if desired.

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