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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
9 tablespoons butter or stick margarine, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1/8 teaspoon salt |
cooking spray |
2 (11-ounce) cans mandarin oranges in light syrup, undrained |
1/4 cup sugar |
1 (16-ounce) carton fat-free sour cream |
1 (8-ounce) carton low-fat sour cream |
2 (3.4-ounce) packages vanilla instant pudding mix or 2 (1.4-ounce) packages sugar-free vanilla instant pudding mix |
1 (8-ounce) container frozen reduced-calorie whipped topping, thawed |
mint sprigs (optional) |
Directions:
1. To prepare crust, combine the butter, 1/2 cup sugar, and vanilla in a large bowl. Beat at medium speed of a mixer until light and fluffy (about 2 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to butter mixture, beating at low speed until well-blended.
2. Preheat oven to 400°.
3. Pat dough into a 13 x 9-inch baking dish coated with cooking spray, and pierce bottom of dough with a fork. Bake at 400° for 12 minutes or until lightly browned. Cool crust on a wire rack.
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 pudding mix in a large bowl. Stir in the 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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