Mandarin Cream Delight

Becky Luigart-Stayner

Yield: 16 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.2g
  • Carbohydrate: 43g
  • Fiber: 0.3g
  • Cholesterol: 18mg
  • Iron: 0.7mg
  • Sodium: 212mg
  • Calcium: 44mg

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)

Preparation

  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.
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