[SimplifyMe] Orange Ginger {Cream-Tart}

 

ORANGE GINGER CREAM-TART

MAKES 8 SERVINGS.

15 oz can mandarin oranges, drained

2 cups gingersnap cookie crumbs, ground

1 tbs brown sugar or substitute

1 egg, beaten

4 tbs unsalted butter, melted

1 box vanilla instant pudding

1 3/4 cups lowfat milk

3/4 cup lowfat Cool Whip whipped topping

1 tbs candied ginger, chopped

Heat oven to 350 degrees. Drain oranges, reserve 12 slices. Chop remaining oranges, set aside. Combine gingersnap crumbs, brown sugar, egg and butter in bowl. Form crust in a 9" tart pan. Freeze 15 min. remove from freezer, puncture bottom of crust. Line bottom of tart with parchment, fill with pie weights. BAKE 15 min. on baking sheet. Remove from oven, cool. Stir together pudding and milk until slightly thickened. Layer oranges on bottom of tart shell, pour filling in tart shell. Refrigerate until set. Remove from refrigerator 30 min. before SERVING. Garnish with whipped topping, orange slices and ginger...

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