Orange Cheesecake Pie

By jcridge

Ingredients

• 1 refrigerated pie crust, softened as directed on box
• 1 tsp sugar
• 12 oz cream cheese, softened
• 2 containers (6 oz ea) Yoplait Mandarin Orange Yogurt
• 1/4 cup powdered sugar
• 1 can (6 oz) frozen orange juice concentrate, thawed
• 1 box (4-serving size) cheesecake flavor instant pudding and pie filling mix
• 1 container (8 oz) frozen light whipped topping, thawed

Preparation

Step 1

Heat oven to 450. Remove 1 pie crust from pouch, unroll on work surface. Sprinkle with sugar, and with rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie pan. Fold edges under; flute. Prick bottom and sides generously with fork.

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

In large bowl, combine cream cheese, yogurt, and powdered sugar; beat until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pudding/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 filling in cooled baked shell. Refrigerate at least 1 hour or until filling is set before serving. Garnish with reserved whipped topping and orange peel, if desired.