Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
16 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

276 calories; calories from fat 30%; fat 9.3g; saturated fat 6.4g; mono fat 2g; poly fat 0.4g; protein 4.2g; carbohydrates 43g; fiber 0.3g; cholesterol 18mg; iron 0.7mg; sodium 212mg; calcium 44mg.
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