Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
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.
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.
