Mandarin Orange Tart!

I'm going to be trying this recipe soon, and I'll let you know how it turns out. (BTW, this is what the picture is on the sidebar. YUMM!) I've been hearing rave reviews about it. This is by far one of my most popular products. It's so refreshing to use it with just sour cream as the directions state, but for a richer fruit dip, I use half cream cheese and half marshmallow creme. I usually prepare it this way for showers, for example. I also make my own plain yogurt and this makes a great flavoring for it!

Mandarin Orange Tart (or Pie)
Ingredients
Crust: 1 cup/250 mL graham cracker crumbs; 1 tbsp/15 mL Orange Peel; 1 tbsp/15 mL granulated sugar; 3 tbsp/45 mL melted butter

Cream Cheese Layer: 3 oz/85 g softened cream cheese; 1 tsp/5 mL Original Double-Strength Vanilla; 1 tbsp/15 mL Mandarin Orange Fruit Dip Mix' 1 tbsp/15 mL soft butter; 1 tbsp/15 mL milk

Top Layer: 1 (10 oz/285 g) bag of marshmallows; 3/4 cup/180 mL milk; 3 tbsp/45 mL Mandarin Orange Fruit Dip Mix; 1 cup/240 mL whipping cream; 1 can mandarin oranges (drained)

Cooking Directions
Add orange peel, sugar and butter to the graham cracker crumbs. Mix well. Press in bottom of a 9-inch/23-cm pie pan. Beat cream cheese, vanilla, dip mix, butter and milk together until smooth. Spread over bottom of pie crust. Melt marshmallows and milk in a large saucepan over medium heat. Let cool.When cool, stir in the dip mix. Whip cream until soft peaks form. Fold into cooled marshmallow mixture. Pour half of mixture over cream cheese layer. Place mandarin oranges over marshmallow mixture. Pour the rest of the marshmallow mixture over the oranges. Refrigerate until ready to serve. Serves: 8