Mandarin Orange Cloud
I don’t know if you love sweet, soft, light, fluffy, simple, airy, gorgeous desserts!! if not, this possibly will change your mind.
This Mandarin Orange Cloud is not dense or heavy, so after a protein meal it’s wonderfully wonderful!
- 9 tablespoons butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- Cooking spray
- 2 (11-ounce) cans mandarin oranges in light syrup, undrained
- 1/4 cup sugar
- 1 (24-ounce) carton sour cream
- 2 (3.4-ounce) packages vanilla instant pudding mix
- 1 (8-ounce) container frozen coolwhip, thawed
- Mint sprigs (optional)
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.
Preheat oven to 400°.
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° for 12 minutes or until lightly browned. Cool crust on a wire rack.
To prepare filling: drain mandarin oranges over a large bowl, reserving 1/2 cup juice. Combine juice, 1/4 cup sugar, sour cream 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.