Mandarin Cream Delight

Ingredients

• 8 ounce carton cream sour low-fat
• 16 ounce carton cream fat-free sour
• 1.5 cups flour all-purpose
• 22 ounce mandarin oranges in syrup light undrained canned
• 0.1 teaspoon salt 
• 9 tablespoons stick margarine softened
• 0.3 cup sugar 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 6.8 ounce vanilla pudding mix sugar-free instant (1.4-ounce)
• 8 ounce non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• oven
• knife
• wire rack
• blender
• baking pan
• measuring cup

Directions

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.
2. Add flour and salt to butter mixture, beating at low speed until well-blended.
3. Preheat oven to 40
4. Pat dough into a 13 x 9-inch baking dish coated with cooking spray, and pierce bottom of dough with a fork.
5. Bake at 400 for 12 minutes or until lightly browned. Cool crust on a wire rack.
6. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice.
7. 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.
8. Garnish with mint, if desired.