Orange Cheesecake Pie, another from the Pillsbury Crescents, Biscuits and More magazine.
1 Pillsbury® refrigerated pie crust (from 15-oz box), 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 99% Fat Free Orange Creme' yogurt
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
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.
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
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.
Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
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.
I took a lick of the filling and it tastes a bit like St. Joseph Children's asprin. Not sure if it is from the orange juice concentrate or not.