A zesty, no-bake orange-scented cheesecake pie topped with raspberry jam and a fresh orange garnish.

Raspberry-Orange Cream Cheese Pie

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 cup sour cream
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 (8-ounce) container non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1 orange
1/4 cup raspberry jam

1. In a bowl with an electric mixer on medium speed, beat softened cream cheese until fluffy. Gradually add to the cheese mixture, 1/3 cup sugar. Beat until light and fluffy.
2. Fold into cheese mixture until will blended, 1 cup sour cream, 1 tablespoon grated orange peel, and 1 teaspoon vanilla.
3. Fold into cheese and sour cream mixture and the non-dairy whipped topping until well blended.
4. Spoon into a graham cracker pie crust. Chill for 4 hours. Garnish with 1 sectioned orange and 1/4 cup raspberry jam.

Makes 8 servings.