Crust:
9 tablespoons butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
Cooking spray
Filling:
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
1 (8-ounce) container frozen whipped topping, thawed
1. To prepare crust, combine first 3 ingredients in a large bowl. Beat with a mixer at medium speed until light and fluffy (about 2 minutes). Lightly spoon flour into dry measuring cups, and level with a knife. Add flour and salt to butter mixture, beating at low speed until well blended.
2. Preheat oven to 400 degrees.
3. Pat dough into a 13 x 9-inch baking dish coated with cooking spray; piece bottom of dough with a fork. Bake at 400 degrees for 12 minutes or until lightly browned. Cool on a wire rack.
4. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice (I used it all without measuring it and it turned out ok). Combine juice, 1/4 cup sugar, sour creams, and pudding mix in a large bowl. Stir in orange segments. Spoon orange mixture over crust, spreading evenly. Top with whipped topping. Chill 1 hour. Yield: 16 servings
* I just used 1 big 24-ounce thing of sour cream and it works fine.
When I didn’t have whipped topping on hand I used stabilized whipped cream. It turned out ok except all the gelatin didn’t dissolve. =)
9 tablespoons butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
Cooking spray
Filling:
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
1 (8-ounce) container frozen whipped topping, thawed
1. To prepare crust, combine first 3 ingredients in a large bowl. Beat with a mixer at medium speed until light and fluffy (about 2 minutes). Lightly spoon flour into dry measuring cups, and level with a knife. Add flour and salt to butter mixture, beating at low speed until well blended.
2. Preheat oven to 400 degrees.
3. Pat dough into a 13 x 9-inch baking dish coated with cooking spray; piece bottom of dough with a fork. Bake at 400 degrees for 12 minutes or until lightly browned. Cool on a wire rack.
4. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice (I used it all without measuring it and it turned out ok). Combine juice, 1/4 cup sugar, sour creams, and pudding mix in a large bowl. Stir in orange segments. Spoon orange mixture over crust, spreading evenly. Top with whipped topping. Chill 1 hour. Yield: 16 servings
* I just used 1 big 24-ounce thing of sour cream and it works fine.
When I didn’t have whipped topping on hand I used stabilized whipped cream. It turned out ok except all the gelatin didn’t dissolve. =)
3 comments:
Ooooh, this looks good! Can't wait to try it!
I was sent here by Rebecca to inquire about your recipe for stabilized whipping cream. Would you mind telling us how it's made? :)
Well said.
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