I love these right now!
Mandarin Macadamia Nut Pudding Bars
1/2 cup powdered sugar
2/3 cup chopped macadamia nuts
1 1/2 cups flour
1/4 tsp salt
3/4 cup cold butter
1/4 tsp almond extract
2 (11 oz) cans mandarin oranges in light syrup, don't drain.
1/4 cup sugar
24 oz sour cream
2 (3.4 oz) boxes of coconut cream instant pudding
1 (8 oz) container of whipped cream
In the food processor, pulse dry ingredients until well blended.
Cut butter into small pieces and add to the processor along with the almond extract.
Blend all together until a sandy consistency is reached. Press into bottom or 9X13" pan.
Bake at 350 for 15-19 minutes or until crust is LIGHTLY browned. Remove from oven and cool.
Drain mandarin oranges and reserve the liquid.
Combine 1/2 cup of syrup with sugar, sour cream, and both pudding mixes.
Fold oranges into pudding mixture and spoon over the cooled crust.
Top with whipped topping.
Chill for at least 2 hours.