mandarin orange dessert

[Geddygolf]

Please help!!!
I'm looking for old cooking light recipe from 4 or 5 yrs. ago for a dessert containing
mandarin oranges with a shortbread crust of some kind, with either cream cheese and/or sour cream. DELICIOUS!!! NEED RECIPE!!
THANKS MUCH
LIZ

[Grace]

Could this be it? It sounds like what you describe, but is from last year, not 5 years ago, so maybe it's not the right one...


CookWare(tm) from Cooking Light(r)

Mandarin Cream Delight

SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 137

INGREDIENTS FOR 16 SERVINGS:
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 (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)

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

[matt]

This is really good. I can tell you that it was a hit last easter for dessert. My mother had some and she really does not like sweets, but this one she had some for breakfast the next day.

[Abby]

I've made this several times and love it. It's very light and refreshing and different. A whole group of non-dessert eaters loved it, too!