Nutrition per serving may change if servings are adjusted.
1 16-ounce package sugar free yellow cake mix
1 cup quick-cooking rolled oats
¼ cup canola oil
¼ cup refrigerated or frozen egg product, thawed
¼ cup water
Nonstick cooking spray
1 (8 ounce) package light cream cheese spread
2 tablespoons confectioners' sugar
1½ teaspoons vanilla extract
1 cup blueberries
1 cup raspberries
2 ripe kiwi fruit, peeled and diced
Preheat oven to 350°F. In a large bowl, combine cake mix, oats, oil, egg product and water using a fork to make a dough-like consistency. Coat two 9-inch pie plates with cooking spray and lightly press half of the crust mixture into the bottom and up the sides of each prepared plate. Bake 20 to 22 minutes or until golden. Cool crusts completely on a wire rack.
Meanwhile in a medium mixing bowl, using an electric mixer on medium speed, beat cream cheese, powdered sugar and vanilla until fluffy; gradually fold in whipped dessert topping. Divide evenly between the two pies; spread evenly. Cover with foil or plastic wrap and refrigerate for at least 1 hour or until time of serving. Top with fruit to serve.