Mandarin Sour Cream Dessert

CRUST:
2 sticks (1 cup) butter, room temperature
4 tbsp. powdered sugar
2 cups flour
FILLING:
2 cans (10 oz each) Mandarin oranges, drained (reserve juice)
1/4 cup juice from Mandarin oranges
1 tsp. sugar
3 sm. tubs sour cream
2 boxes instant vanilla pudding
TOPPING:
1 container Cool Whip, thawed
2 cups chopped nuts

For Crust:
Blend butter and powdered sugar; add flour and mix into dough. Press into 9x13 baking pan. Bake at 350 degrees until brown. Cool.

For Filling:
Drain oranges; reserve 1/4 cup juice.Mix juice, sugar, sour cream, and pudding. Add oranges. Pour into cooled crust.

Top with a large tub of Cool Whip. Sprinkle with chopped nuts.