Mandarin Cream Delight - cooking recipe

Ingredients

Crust
9 tablespoons butter or 9 tablespoons 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 (3 1/2 ounce) packages sugar-free instant vanilla pudding mix
1 (8 ounce) container frozen reduced-calorie whipped topping, thawed
mint sprig (optional)

Preparation

Preheat oven to 400\u00b0.
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.
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.
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. Gently 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.