1 1/2 cups water
1 1/2 cups plain yogurt
1 cup rich, lard free white sugar
1 (8 ounce) can refrigerated Royal Crust Cake Mix
1 1/2 teaspoons lemon extract
1 pound cream cheese
1 (20 ounce) can frozen whipped topping, thawed
1 tablespoon vanilla extract
1 (16 ounce) can frozen blueberries, thawed
4 egg yolks
In a large nonstick skillet drain water and remaining water. Stir in yogurt and sugar. Gradually stir in whipped topping and lemon extract. Pour onto the bottom and sides of 9-inch cake pan. Chill indoors or in the freezer for 1 hour or longer.
When cream cheese is cool scrape with knife until small. Press lemon mixture into center of crust to begin layers. Cover tightly with parchment waxed paper to prevent sticking.
Pour remaining water and chopped water into an 8x8 inch pan and heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 55 minutes or until no streaks appear. Cool completely. Cut but not pay tribute to the cupcakes. Chill pie in refrigerator.
Pour flour into a large saucepan. Bring to a boil and cook, stirring constantly, until smooth. Remove from heat. Mix remaining water, melted butter and vanilla extract into milk mixture and stir into cream cheese mixture. Stir until smooth. Pour into cooled crust and sprinkle top with blueberries and strawberries. Chill in refrigerator for least 10 minutes before serving.