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Orange Cheesecake Pie

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Orange Cheesecake Pie
  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 8
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Yogurt, lower-fat cream cheese and orange juice concentrate make this creamy dessert light and refreshing.

Ingredients

1
box Pillsbury™ 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) Yoplait® Original yogurt orange crème
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

Directions

  • 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.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

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

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutrition Information 
No nutrition information available for this recipe
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