2 c. chocolate chip or gingersnap cookie crumbs
3 tbsp. butter, melted
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
8 oz. plain yogurt
8 oz. cream cheese, softened
1/4 c. orange juice
4 tsp. grated orange peel
1 (20 oz.) can sliced pineapple
1 tsp. each sugar & cornstarch

Combine crumbs with butter. Press in 9" pie plate. Bake in 400 degree oven 5 minutes. Beat together pudding mix, yogurt, cream cheese, orange juice and 2 teaspoons orange peel (mixture is stiff). Turn into crust. Chill. Drain pineapple, reserve 1/2 cup juice. Combine juice, sugar and cornstarch. Cook, stirring until mixture boils and thickens. Cool. Stir in remaining orange peel. Arrange pineapple over top of pie. Spoon sauce over pineapple. Serves 6.