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cream cheese milk mandarins cold milk raspberries vanilla graham cracker crust mandarin syrup sugar mint sprigs
Viewed: 21 - Published at: 4 years agoIngredients
- 4 oz. cream cheese, softened
- 1 Tbsp. milk
- 1 (11 oz.) can mandarins, drained
- 2 c. cold milk
- 1 c. raspberries
- 2 pkg. vanilla or lemon instant pudding filling
- 1 graham cracker crust in 9 x 13 x 2-inch pan
- 1 Tbsp. mandarin syrup
- 3 1/2 c. prepared whipped topping
- 1 Tbsp. sugar
- 2 tsp. grated lemon peel
- fresh mint sprigs
Method
- Beat cream cheese, 1 tablespoon milk and sugar until smooth. Stir in lemon peel and mandarin syrup.
- Stir in 1 1/2 cups of the whipped topping.
- Spread this mixture evenly in the bottom of the prepared crust.
- Press mandarins into the cream cheese layer.
- Mix 2 cups milk with pudding mixes.
- Beat with wire whisk for one minute.
- Let stand 1 minute or until thickened.
- Gently stir in raspberries and 1 cup whipped topping, spoon mixture over mandarins.
- Refrigerate for 4 hours or until set.
- Garnish with remaining whipped topping and fresh mint.
- Serves 10 to 12.
