Prep Time: 18 min
Total Time: 3 hours 50 min
Makes: 15 servings
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container (6 oz) Yoplait® Original 99% Fat Free red raspberry yogurt
1 container Betty Crocker® Rich & Creamy chocolate frosting
1 1/2 cups sliced strawberries
1/2 cup blueberries
1 can (21 ounces) strawberry pie filling
1. Heat oven to 325°F. Grease or spray bottom only of 13x9-inch pan.
2. In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
3. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.
4. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours until chilled. Just before serving, stir strawberries and blueberries into pie filling. Top each serving with berry mixture. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 350°F. At end of step 2, prebake crust about 10 minutes.
yum! ~ and easy too :-)
Karen Guy, REALTOR®
Coldwell Banker Horizon Realty