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Ingredients

• ✓ light whipped topping
• cooking spray
• yellow cake mix
• instant lemon pudding mix
• water
• egg white
• milk
• vanilla pudding mix
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking pan with nonstick spray.
2. 2 Make the cake: In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat with an electric mixer on low speed for 1 minute. Increase the speed to high and beat for 4 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool completely, 20 to 30 minutes.
4. 4 Meanwhile, make the topping: In a large bowl, beat milk, vanilla pudding mix, and lemon extract on low speed for 2 minutes. Fold in whipped topping. Spread over the cooled cake. Store cake in the refrigerator.

By LaDonna

Ingredients

• ✓ light whipped topping
• graham crumb
• butter
• cream cheese
• sugar
• blueberry
• blackberry
• raspberry
• strawberry

Instructions

1. 1 Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
2. 2 Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
3. 3 Refrigerate 6 hours. Serve topped with remaining berries.

By PHILADELPHIA Cream Cheese