| 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 |
| 3 | eggs |
| 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. |
| Heat oven to 350°F. At end of step 2, prebake crust about 10 minutes. |
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| Cherry yogurt and cherry pie filling instead of the raspberry yogurt and strawberry pie filling puts a flavor spin on this chocolate-lover’s dream. |
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| Did you forget to take the butter and cream cheese out of the refrigerator to soften? Just give each a couple of light “whacks” with a rolling pin, and they’ll blend easily with the other ingredients. |
Nutrition Information:
490 ( 240); 27g ( 14g, 3 1/2g); 90mg; 520mg; 56g ( 2g, 40g); 6g 15%; 25%; 8%; 10% 1 ; 2 1/2 ; 0 ; 1/2 ; 4 1/2 4
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |