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Orange Cheesecake Pie

Orange Cheesecake Pie

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


  • 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
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  1. Heat oven to 450 degrees F.
  2. Remove 1 pie crust from pouch; unroll crust on work surface.
  3. Sprinkle with sugar. With rolling pin, roll sugar into crust.
  4. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute.
  5. Prick bottom and sides generously with fork.
  6. Bake 9 to 11 minutes or until lightly browned.
  7. Cool completely, about 20 minutes.
  8. In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy.
  9. Add orange juice concentrate; beat until well blended.
  10. Sprinkle pie filling mix over top; mix well.
  11. Reserve 1 cup of the whipped topping for garnish.
  12. Fold remaining whipped topping into cream cheese mixture until well blended.
  13. Spread orange filling in cooled baked shell.
  14. Refrigerate at least 1 hour until filling is set.
  15. Garnish with reserved whipped topping and, if desired, orange peel.

Yield: 8 servings

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

Recipe and photo credit: Pillsbury.

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


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