This dessert is light and refreshing, it’s that simple. You can make it a day ahead and store in the refrigerator, covered. Enjoy! And have a great day!
9 T butter, softened
1/2 c sugar
1 t vanilla
1 1/2 c Natalie’s Gluten Free Flour Mix
dash of salt
1/2 c juices from canned mandarin oranges
1/2 t orange zest
1/4 c sugar
24 oz light sour cream
2 boxes Dr. Oetker vanilla pudding mix (or your favorite instant vanilla pudding mix)
22 oz canned mandarin oranges, drained
1 container of Cool Whip or homemade whipped cream
1. Preheat oven to 400 degrees. Prepare 9 x 13 pan with cooking spray.
2. In mixing bowl, combine butter, sugar and vanilla. Mix at medium speed until combined well and butter looks “whipped.” Add flour and salt, mix in well. Don’t overmix.
3. Pour crust crumbles into 9 x 13 pan and gently pat to cover pan. Bake for 15 minutes or until light golden brown. Cool on wire rack until completely cooled.
4. While crust is cooling, in a large bowl combine sugar, sour cream and pudding mix. Mix well. Gently fold in mandarin oranges. Pour on top of crust and carefully spread to cover the crust.
Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Allergy Friendly Fridays and Gluten Free Fridays. If you are looking for more gluten free/allergy friendly blogs, check these out!