Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut cake horizontally into four layers. place 1 layer on serving plate. spread with 1/3 of strawberry pie filling; repeat with the other two layers and place the fourth layer on top. in mixing bowl, fold the grated chocolate into the cool whip. frost with the cool whip mixture. refrigerate for two hours. store leftovers (if there are any) in the refrigerator.

Target recipe: line a 15x10x1" baking pan with waxed paper. prepare cake according to pkg. directions. pour batter into prepared pan. bake at 350º for 15-20 minutes or until cake springs back when lightly touched. cool for 5 minutes. turn cake onto a lint-free kitchen towel dusted with powdered sugar. gently peel off waxed paper. roll up jelly-roll style in the towel, starting with a short end. cool on a wire rack. in a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping. unroll cake, spread filling evenly over cake to within 1/2" of edges. roll up. wrap and freeze. *remove 30 minutes before slicing. plate with additional whipped topping and sliced fresh strawberries.