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Heat oven to 450. 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" glass pie pan. Fold edges under; flute. Prick bottom and sides generously with fork.
Bake 9 to 11 minutes or until lightly browned. Cool 20 minutes or until completely cooled.
In large bowl, combine cream cheese, yogurt and powdered sugar; beat until light & fluffy. Add orange juice concentrate; beat until well blended.. Sprinkle pie filling mix over top; mix well.
Reserve 1 c of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
Spread filling in cooled baked shell. Refrigerate at least 1 hour or until filling is set before serving. Garnish with reserved whipped topping and orange peel, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 218 | ||
Calories from Fat: 164 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 47.3mg | 15 % | |
Sodium 156.7mg | 5 % | |
Potassium 87mg | 2 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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