Orange Cheesecake Pie

By LyndaD

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened
• 1 tsp. sugar
• 12 oz. cream cheese, softened
• 2 6 oz. containers Yoplait® Original 99% Fat Free orange yogurt
• 1/4 C. powdered sugar
• 1 6 oz. can frozen orange juice concentrate, thawed
• 1 box cheesecake-flavor instant pudding and pie filling mix
• 1 8 oz. container whipped topping

Details

Servings 8
Adapted from Facebook.com

Preparation

Step 1

Heat oven to 450 degrees. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust.

Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.

Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.

In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy.

Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.

Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.

Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set.

Garnish with reserved whipped topping and, if desired, orange peel.