Recipe by EileenWest
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!
- 9 tablespoons butter or 9 tablespoons margarine, softened
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄8 teaspoon salt
- 2 (11 ounce) cans mandarin oranges in light syrup, undrained
- 1⁄4 cup sugar
- 1 (16 ounce) carton low-fat sour cream
- 1 (8 ounce) carton nonfat sour cream
- 2 (3 1/2 ounce) packages vanilla instant pudding mix or 2 (3 1/2 ounce) packages sugar-free instant vanilla pudding mix
- 1 (8 ounce) containerfrozen reduced-calorie whipped topping, thawed
- mint sprig (optional)
Directions See How It's Made
- 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.