I love these right now!
Crust:
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
Filling:
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
Crust directions:
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.
Filling Directions:
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.