Mandarin Cream Delight

• 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)

1. Preheat oven to 400u0b0.
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. 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. 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.

crust, butter, sugar, vanilla, flour, salt, filling, mandarin oranges, sugar, sour cream, vanilla instant pudding, mint

Taken from www.food.com/recipe/mandarin-cream-delight-321779 (may not work)