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!
Provided by EileenWest
Categories Bar Cookie
Time 27m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- 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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