Mandarin Cream Delight

Ingredients

Crust

• 9 tablespoons butter or margarine, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt

Filling

• 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 sugar-free instant vanilla pudding mix
• 1 (8 ounce) container frozen reduced-calorie whipped topping, thawed
• mint sprig (optional)

Directions

1. 1

   Preheat oven to 400°.

2. 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. 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. 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. Gentle 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.