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Orange Cheesecake Pie

(43)
  18 reviews
  • 30 min prep time
  • 1 hr 40 min total time
  • 8 ingredients
  • 8 servings
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Yogurt, lower-fat cream cheese and orange juice concentrate make this creamy dessert light and refreshing.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, 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

Steps

  • 1 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.
  • 2 Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
  • 3 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.
  • 4 Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
  • 5 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.
  • 1 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.
  • 2 Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
  • 3 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.
  • 4 Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
  • 5 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.

Expert Tips

Drizzle a little dark chocolate ice-cream topping on the plate when you serve this tasty pie.

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
11g
57%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
500mg
21%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
34g
34%
Protein
7g
7%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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