Ingredients

The following ingredients have 9 Servings
  • 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

Instruction

  • 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.