Orange Cheesecake Pie

Yogurt, lower-fat cream cheese and orange juice concentrate make this creamy dessert light and refreshing.

Makes 8 servings

1 Pillsbury® refrigerated pie crust (from 15 ounce box),
    softened as directed on box
1 teaspoon sugar
12 ounces (from two 8 ounce packages) cream cheese
    with 1/3 less fat (Neufchâtel), softened
2 containers (6 ounces each) Yoplait® Original 99% Fat Free|
    mandarin orange yogurt
1/4 cup powdered sugar
1 can (6 ounces) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 ounces) frozen reduced-fat whipped topping, thawed

Heat oven to 450 degrees 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.

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

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.

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.

High Altitude (3500-6500 ft): No change.

Recipe and photograph provided courtesy of Pillsbury - used with permission.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.