Mandarin Orange Dessert

[diane57]

My sister-in-law made this wonderful dessert from a Cooking Light issue which I believe was either January, February or March
2001.

The receipe contained cool whip, sour cream, vanilla pudding and mandarin oranger with a crust made from flour, sugar and butter.
I subscribe to Cooking Light but cannot find these issues.

Does anyone have the receipe?

Diane57

[jazzcat]

Hi Diane, I did a search and found this thread in which Grace had posted the recipe for someone else earlier. I think this is it.
* Exported from MasterCook *

Mandarin Cream Delight

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
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
Filling:
2 cans mandarin oranges in light syrup -- (11-ounce) undrained
1/4 cup sugar
1 carton fat-free sour cream -- (16-ounce)
1 carton low-fat sour cream -- (8-ounce)
2 packages vanilla instant pudding mix or 2 -- (3.4-ounce)
(1.4-ounce) packages sugar-free vanilla
instant pudding mix
1 container frozen reduced-calorie whipped topping -- (8-ounce) thawed
Mint sprigs (optional)

INSTRUCTIONS:
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 degrees.

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 degrees 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. Yield: 16 servings (serving size: 1 piece).

NUTRITIONAL INFORMATION:
CALORIES 276 (30% from fat); FAT 9.3g (sat 6.4g, mono 2g, poly 0.4g); PROTEIN
4.2g; CARB 43g; FIBER 0.3g; CHOL 18mg; IRON 0.7mg; SODIUM 212mg; CALC 44mg





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 103 Calories; trace Fat (2.3% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 137
Thanks to Grace and her Cookware!!!!!!!!!!!!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Please note that the first nutritional info is the correct value vs the 2nd which is Mastercook and not correct due to lack of info!!