Orange Cheesecake Pie

By carvalhohm

Ingredients

• 1 box refrigerated pie crusts, softened as directed on box
• 1 teaspoon sugar
• 12 oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened
• 2 containers (6 oz each) Fat Free Orange Creme 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 reduced-fat whipped topping, thawed

Details

Servings 8
Cooking time 100mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 450°F. 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.

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

3 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.

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

5 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.

Drizzle a little dark chocolate ice-cream topping on the plate when you serve this tasty pie.

Serves 8

Serving Size: 1 Serving Calories 420 (Calories from Fat 180), % Daily Value Total Fat20g20% (Saturated Fat 11g,11% Trans Fat0g0% ), Cholesterol 40 mg 40%; Sodium 490 mg 490%; Total Carbohydrate 52g 52% (Dietary Fiber 0g0% Sugars35g35%), Protein 7g7%