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Mandarin Cream Delight




Source of Recipe


Cooking Light-Jan/Feb/00






List of 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 cans (11 ounces, each) mandarin oranges in light syrup, undrained
  
• 1/4 cup sugar
  
• 1 carton (16-ounce) fat-free sour cream
  
• 2 packages (3.4 ounces, each) vanilla instant pudding mix or 2 (1.4-ounce) packages sugar-free vanilla instant pudding mix
  
• 1 container (8-ounce) frozen reduced-calorie whipped topping, thawed
  
• Mint sprigs (optional)
  






Instructions



1. 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.
   
   
2. Preheat oven to 400 degrees.
   
3. 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 degrees for 12 minutes or until lightly browned. Cool crust on a wire rack.
   
   
4. 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. Yield: 16 servings (serving size: 1 piece).