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About Us

Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Mandarin Ginger Cream Tart

Prep Time 30 minutes
Total Time 40 minutes
Difficulty 1.0 Easy
Calories Per Servings 190 Calories
Servings 12
Nutrition facts Nutrition facts


This festive holiday tart is sweet and delectable.

Ingredients 8


1 can (11 or 15 oz.) DOLE® Mandarin Oranges, drained
2 cups (about 30 cookies) gingersnap cookie crumbs
1 tablespoon packed brown sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 box (4 servings) vanilla instant pudding
1-3/4 cups cold milk
3/4 cup frozen whipped topping, thawed
1 tablespoon chopped candied ginger



1 can (15 oz.) DOLE Mandarin Oranges, drained
2 cups gingersnap cookie crumbs, finely ground (about 30 cookies)


Preheat oven to 350°F.  Drain mandarin oranges; reserve 12 slices.  Chop remaining oranges; set aside.  Break up gingersnap cookies in a food processor and process until finely ground.


2 cups ground gingersnap crumbs
1 tbsp. packed brown sugar
4 tbsp. unsalted butter, melted and cooled slightly


Combine gingersnap crumbs, brown sugar, and melted butter in bowl; combine well.  Form crust in a 9-inch tart pan with removable bottom.  Freeze 15 minutes; remove from the freezer, puncture bottom of the crust with a fork.  Line bottom of tart with parchment or foil, fill with pie weights.



Bake 15 minutes on baking sheet.  Remove from oven; allow to cool completely on a wire rack


1 box (4 servings) vanilla instant pudding
1-3/4 cups cold milk
3/4 cup frozen whipped topping, thawed
reserved orange slices
1 tbsp. candied ginger, chopped


Stir together pudding and milk until slightly thickened.  Layer chopped mandarin oranges on bottom of tart shell; pour filling in tart shell.  Cover; refrigerate 2 hours or until set.  Remove from refrigerator at least 30 minutes before serving.  Garnish with thawed whipped topping, reserved orange slices and chopped candied ginger.

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