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Mandarin Cream Delight

Becky Luigart-Stayner
Yield 16 servings (serving size: 1 piece)

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)

Nutrition Information

  • calories 276
  • caloriesfromfat 30 %
  • fat 9.3 g
  • satfat 6.4 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 4.2 g
  • carbohydrate 43 g
  • fiber 0.3 g
  • cholesterol 18 mg
  • iron 0.7 mg
  • sodium 212 mg
  • calcium 44 mg

How to Make It

  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°.

  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° 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.