Orange Cheesecake Pie

1. 1

   Heat oven to 450*.

2. 2

   Remove 1 pie crust from pouch; unroll crust on work surface.

3. 3

   Sprinkle with sugar.

4. 4

   With rolling pin, roll sugar into crust.

5. 5

   Place crust in ungreased 9 inch glass pie pan.

6. 6

   Fold edges under; flute.

7. 7

   Prick bottom and sides generously with fork.

8. 8

   Bake 9 to 11 minutes or until lightly browned.

9. 9

   Cool 20 minutes or until completely cooled.

10. 10

    In a large bowl, combine cream cheese, yogurt and powdered sugar; beat until light and fluffy.

11. 11

    Add orange concentrate; beat until well blended.

12. 12

    Sprinkle pie filling mix over top; mix well.

13. 13

    Reserve 1 cup of the whipped topping for garnish.

14. 14

    Fold remaining whipped topping into cream cheese mixture until well blended.

15. 15

    Spread filling in cooled baked shell.

16. 16

    Refrigerate at least 1 hour or until filling is set before serving.

17. 17

    Garnish with reserved whipped topping and orange peel if desired.

No additional tips available.