Mandarin Cream Delight

"I got this recipe from Cooking Light magazine--it is wonderful, and wherever I take it, there are never any leftovers. I'm posting the "lightened" version. I usually use the full fat versions of the sour cream, instant pudding mix, and whipped topping, but that's just how my family likes it!"
 
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Ready In:
27mins
Ingredients:
12
Yields:
16 bars
Serves:
16
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ingredients

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directions

  • Preheat oven to 400°.
  • To prepare crust, combine the butter, 1/2 cup sugar, and vanilla in large bowl. Beat at medium speed with hand-held mixer until light and fluffy (about 2 min.). Add flour and salt to butter mixture; beating at low speed until well-blended.
  • Pat dough into a 13" X 9" baking dish coated with cooking spray, and pierce bottom of dough several times with a fork. Bake for 12 minutes or until lightly browned. Cool crust on a wire rack. Turn oven off.
  • To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice. Combine juice, 1/4 cup sugar, sour creams, and both boxes pudding mix in a large bowl. Gently fold in the mandarin 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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Reviews

  1. Beyond delicious...a perfect dessert to take to any pot luck.
     
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RECIPE SUBMITTED BY

Average cook, really like to bake more than anything.
 
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