INGREDIENTS:
1 box chocolate fude cake mix
1/2 C butter or margarine, softened
2 pkg (8 oz each) cream cheese, softened
6 oz Yoplait raspberry yogurt
1 container Betty Crocker rich and creamy chocolate frosting
3 eggs
1-1/2 C sliced fresh strawberries
1/2 C fresh blueberries
1 can (21 oz) strawberry pie filling
DIRECTIONS:
1. Heat oven to 325 degrees. Grease bottom only of 13 x 9 inch pan with shortening or spray with cooking spray. In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. With floured fingers, press remaining crumb mixture in bottom of pan.
2. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust. Sprinkle evenly with reserved crumb mixture.
3. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours or until chilled.
4. Just before serving, stir strawberries and blueberries into pie filling. Cut cheesecake into squares. Top each with berry mixture. Store covered in refrigerator.
1 box chocolate fude cake mix
1/2 C butter or margarine, softened
2 pkg (8 oz each) cream cheese, softened
6 oz Yoplait raspberry yogurt
1 container Betty Crocker rich and creamy chocolate frosting
3 eggs
1-1/2 C sliced fresh strawberries
1/2 C fresh blueberries
1 can (21 oz) strawberry pie filling
DIRECTIONS:
1. Heat oven to 325 degrees. Grease bottom only of 13 x 9 inch pan with shortening or spray with cooking spray. In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. With floured fingers, press remaining crumb mixture in bottom of pan.
2. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust. Sprinkle evenly with reserved crumb mixture.
3. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours or until chilled.
4. Just before serving, stir strawberries and blueberries into pie filling. Cut cheesecake into squares. Top each with berry mixture. Store covered in refrigerator.
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