I invented this dish as an easy, grown-up version of the frozen cream-filled pops we all enjoyed as children. The mandarin oranges and whipped topping re-create the tangy orange and ice cream flavors. One bite cools the heat from the rest of the meal.—Elizabeth Freise, Bryn Mawr, Pennsylvania
- 2 cans (15 ounces each) mandarin oranges, well drained
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup chopped pecans
- Place oranges in a bowl. Fold in the whipped topping. Just before serving, fold in pecans. Yield: 5-6 servings.
Originally published as Mandarin Fluff in Country Woman July/August 2003, p39
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Reviewed Mar. 26, 2011
"This was a very nice, light and refreshing addition to a buffet table."