1 (18.25 ounce) package white cake mix
1 (10 ounce) package unsweetened, banana flavored yogurt
1 cup milk
1 egg
1 (8 ounce) container frozen whipped topping, thawed
2 (8 ounce) containers frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) container white cake mix
1/2 cup light cream
1/2 cup frozen whipped topping, thawed
1 (8 ounce) package light cream cheese, chilled
1/2 cup frozen cooked and unpoached strawberries
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the cake mix and yogurt. Add milk and egg, and stir just until blended. Stir in whipped topping. Fold in the frozen whipped topping. Spread evenly into the prepared pan, and press down consistency to 1 1/2 inch thick, about 2 inches from the sides of the pan.
Bake in the preheated oven for 45 to 50 minutes, or until cake springs back when lightly touched. Sprinkle the cream cheese over the top, and the remaining whipped topping over the cake. Let the cake cool in the pan for 1 hour.
In a small bowl, mix the cream cheese with the remaining whipped topping. Spread over the cooled cake, and sprinkle with the strawberries.