Orange Cheesecake Pie
Ingredients
- 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
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
609
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).