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1
Heat oven to 375°F. Remove pie crusts from pouches; place 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
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2
Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
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3
Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
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4
In medium bowl with electric mixer, beat yogurt and cream cheese on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Drizzle caramel topping over top. Cut into wedges. Store in refrigerator.
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