1- Heat oven to 325°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2- Beat cake mix and butter in large bowl with electric mixer on low speed until crumbly reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
3- Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.
4- Bake about 48 minutes or until center is set and dry to the touch. 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 to 6500 feet): Heat oven to 375°.
1 Serving: Calories 510 (Calories from Fat 260) Fat 27g (Saturated 19g) Cholesterol 90mg Sodium 410mg Carbohydrate 56g (Dietary Fiber 3g) Protein 6g. % Daily Value: Vitamin A 14% Vitamin C 16% Calcium 8% Iron 8%.
Betty's Tip: To quickly soften cream cheese, use your microwave. Remove foil wrapper and place cream cheese in a microwavable bowl. Microwave uncovered on Medium (50%) 1 minute to 1 minute 30 seconds for an 8-ounce package of cream cheese.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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