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Orange Cheesecake Pie




Source of Recipe


Linda


List of Ingredients





1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 tsp. sugar
12 oz. (from 2 [8-oz,] pkg.) cream cheese, with 1/3 less fat (Neufchâtel), softened
2 ctn. (6 oz. each) Yoplait® Original 99% Fat Free mandarin orange yogurt
1/4 cup confectioners' sugar
1 can (6 oz.) frozen orange juice concentrate, thawed
1 box (4-serving) cheesecake-flavor instant pudding and pie filling mix
1 tub (8 oz.) frozen reduced-fat whipped topping, thawed


Recipe




Heat oven to 450°F (235ºC). Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in un-greased 9" glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork. Bake 9 - 11 minutes, until lightly browned. Cool completely, about 20 minutes. In large bowl, beat cream cheese, yogurt and confectioners' sugar with an electric mixer at medium speed about 3 minutes, until light and fluffy. Add orange juice concentrate and beat until well blended, Sprinkle pie filling mix over top; mix well. Reserve 1 cup of 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 zest. Drizzle a little dark chocolate ice-cream topping on plate when serving this tasty pie. Makes 8 servings.