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Prep Time

Prep Time

30 min

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Total Time

40 min

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Calories per serving


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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. 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. 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.
  3. Bake 15 minutes on baking sheet.  Remove from oven; allow to cool completely on a wire rack
  4. 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.