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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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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! Ingredients:
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) container frozen reduced-calorie whipped topping, thawed |
mint sprig (optional) |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
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 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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