Ingredients
1
box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix
1 1/3
cups water
3/4
cup fat-free egg product
1/3
cup applesauce
2
teaspoons red food coloring
1
box (4-serving size) chocolate fat-free sugar-free instant pudding and pie filling mix
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1 1/2
cups powdered sugar
1
teaspoon vanilla
1/2
cup fresh blueberries
1/2
cup fresh raspberries
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets. Bake 17 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In large bowl, beat all filling ingredients with electric mixer on high speed until light and fluffy.
For each sandwich cookie pie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with 2 raspberries, 2 to 3 blueberries and second cookie, bottom side down. Refrigerate until ready to serve. Store covered in refrigerator.
