Mandarin Creaminess

This was originally from a C**king Light magazine, but here it is how I usually make it:

Preheat oven to 400 degrees. Spray 13x9 baking dish.

Crust:
9 TB butter, softened
1/2 cup sugar
1 tsp vanilla
1 1/2 cups flour
1/8 tsp salt

Blend crust ingredients together well and pat into baking dish. Pierce bottom of dough with a fork. Bake 12 minutes or until lightly browned. Cool crust on a wire rack. (Turn off oven.)

Filling:
2 (11-oz) cans mandarin oranges in light syrup, drained, reserving 1/2 cup juice
1/4 cup sugar
24 oz. sour cream (low fat if desired)
2 (3.4 oz) packages vanilla instant pudding mix

Combine juice, sugar, sour cream and pudding mix in a large bowl; stir well. Fold in the orange segments. Spoon orange mixture over crust, spreading evenly.

Topping:
8 oz. Cool Whip or sweetened whipped cream