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
1 (8 ounce) tub light cream cheese spread
2 tablespoons powdered sugar
1½ teaspoons vanilla
1 cup frozen fat-free whipped dessert topping, thawed
1 cup blueberries
1 cup raspberries
2 ripe kiwis, peeled and diced
Preheat oven to 350°F. Combine cake mix, oats, oil, egg product, and the water in a large bowl using a fork to make a dough-like consistency. Coat two 9-inch pie pans with cooking spray and lightly press half of the crust mixture into the bottom and up the sides of each prepared pan. Bake for 20 to 22 minutes or until golden. Cool the crusts completely on a wire rack.
Meanwhile, for filling, using an electric mixer on medium speed, beat cream cheese, powdered sugar, and vanilla in a medium mixing bowl 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 blueberries, raspberries, and kiwis to serve.