-1 refrigerated pie crust
-1 tsp sugar
-12 oz whipped cream cheese, at room temperature
-2 (6 oz each) containers Yoplait Original 99% Fat Free orange creme yogurt
-1/4 cup powdered sugar
-6 oz frozen orange juice concentrate, thawed
-1 (11.2 oz) box no bake cheesecake mix (only the cheesecake, not the crumbs)
-8 oz whipped topping, thawed
This is the box I used for the cheesecake part:
Preheat oven to 450 F.
Place pie crust on the counter and let it sit for 15 minutes. Unroll it and sprinkle the sugar all over it. With rolling pin, roll the sugar into the crust.
Place a pie plate on a cookie sheet. Carefully, place the sugared pie crust into the ungreased pie plate. Arrange the edges carefully. Prick pie crust on bottom and sides with a fork. Be generous with the poking! :)
Bake in preheated oven for 11-12 minutes, or until lightly browned. Set aside to cool completely (about 20 minutes).
While the crust is cooling, let's make the filling. In your mixer's bowl, beat the whipped cream cheese with the yogurt and powdered sugar. Beat until light and fluffy. Add the orange juice and beat until well blended. Add the cheesecake mix. Mix well. Add the thawed whipped topping and fold until well blended.
Pour mixture over cooled crust.
Set in the fridge for at least 1 hour.