Mandarin Coconut Pudding Bars
Crust:
½ cup powdered sugar
½ cup finely chopped macadamia nuts
1¾ cups flour
¼ t. salt
1½ sticks butter
¼ t. almond extract
Filling:
2 (11 oz.) cans mandarin oranges in light syrup, undrained
¼ cup sugar
24 oz. sour cream (1 - 16 oz. and 1 - 8 oz)
2 (3.4 oz.) pkg. coconut cream instant pudding
1 (8 oz.) container of whipped topping (vanilla or chocolate)
Preparations for crust:
In food processor, pulse dry ingredients until well blended. Cut butter into small pieces and add to processor along with almond extract. Blend all together in processor until a sandy consistency is reached. Press onto bottom of lightly greased 9x13 inch pan. Bake at 350 degrees for 30 minutes or until crust is lightly browned. Remove from oven and cool.
Preparations for filling:
Drain mandarin oranges, reserving ½ cup of syrup. In large bowl, combine syrup with sugar, sour cream and pudding mix; Fold oranges into pudding and spoon over cooled crust. Top with whipped topping, cover and chill for at least 2 hours.
5 comments:
If it's good enough to bathe in, it's good enough for me. I will try this!!
Chris is funny! Does he drink is bath water then? lol. jk
Maybe you could set up a dessert bath just for you two?! We will have to give this recipe a run through...maybe you should submit it for TKRC?!
i'll def. have to try it...you should check out the videos on my blog!:)
This looks REALLY good.
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