Orange Cheesecake Pie
- 1 refrigerated pie crust, softened as directed on box (from 15 oz box)
- 1 teaspoon sugar
- 12 ounces cream cheese
- 2 (6 ounce) containers orange flavored yogurt
- 14 cup powdered sugar
- 1 (6 ounce) can frozen orange juice concentrate, thawed
- 1 (3 1/2 ounce) box cheesecake flavor instant pudding and pie filling mix
- 1 (8 ounce) container frozen whipped topping, thawed
- Heat oven to 450*.
- 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 pan.
- Fold edges under; flute.
- Prick bottom and sides generously with fork.
- Bake 9 to 11 minutes or until lightly browned.
- Cool 20 minutes or until completely cooled.
- In a large bowl, combine cream cheese, yogurt and powdered sugar; beat until light and fluffy.
- Add orange 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 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.
crust, sugar, cream cheese, containers, powdered sugar, orange juice concentrate, flavor instant, frozen whipped topping
Taken from www.food.com/recipe/orange-cheesecake-pie-161931 (may not work)