Orange Cheesecake Pie Recipe

Ingredients

1 box Pillsbury refrigerated pie crusts, softened

1 tsp sugar

12 oz cream cheese, softened

6 oz Yoplait Original 99% Fat Free orange yogurt

¼ oz powdered sugar

6 oz frozen orange juice concentrate, thawed

1 box cheesecake-flavor instant pudding and pie filling mix

8 oz whipped topping

Heat oven to 450 degrees F. Unroll 1 pie 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.

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.