Prep 30 mins
Cook 0 mins
- 1 (14 ounce) can sweetened condensed milk
- 2 lemons, juice of
- 1 (6 ounce) can mandarin oranges in juice
- 6 vanilla wafers
- 1 cup whipped cream
- In a bowl, blend the first 3 ingredients by hand.
- In a buttered 8 inch square oven-prrof glass dish, place a layer of vanilla wafers.
- Cover the wafers with the orange mixture.
- Add a second layer of vanilla wafers.
- Cover with whipped cream.
- Sprinkle crushed vanilla wafer crumbs over the top.
- Cover and refrigerate for 24 hours.
This was much too sweet for us. I used a 15oz can of mandarin oranges, mostly drained, Real Lemon bottled juice, and Cool Whip. I also used quite a bit more than 6 wafers. Though the oranges were partially drained, this was very runny and thin-textured. Next time, I'll use the smaller can of oranges undrained as per directions, but I will reduce the lemon juice and only use about 5oz sweetened condensed milk, making up the volume with whipped cream or maybe even sour cream. I will probably make this again with these modifications.
Charisma, This dessert was delicious! I added 18 vanilla wafers, and substituted the fresh lemon juice with 1/2 cup of Real Lemon lemon juice, used 1 (8 ounce) container of Cool Whip thawed, mixed that together, and added 1 (15 ounce) can of mandarin oranges, drained. It is wonderful-thanks for a great recipe!
This was very good.I made it for a potluck and it disappeared fast. It was fruity and creamy and very easy to make. The only problem is that the recipe only calls for 6 vanilla wafers, you will need more than that to cover the bottom of the pan and do the second layer as well. Also, I doubled the recipe and used a 13x9 pan, it is no extra work and you will have twice as much to eat!