Summer Berry Stack

Name: Summer Berry Stack
Ingredients: Lemon Curd:; 3/4 cup white sugar; 3 large egg yolks; 3 tablespoons lemon zest, divided; 2/3 cup fresh lemon juice; 3 tablespoons butter; Crust:; cooking spray; 2 teaspoons all-purpose flour, or as needed; 1 cup butter; 3 cups graham cracker crumbs; 1/2 cup white sugar; Cake:; 1 (18.25 ounce) package white cake mix; 1 1/4 cups water; 3 eggs; 1/3 cup vegetable oil; 2 tablespoons lemon juice; 1/2 cup sour cream; 1 cup blueberries; 1/2 cup blackberries; 1 cup raspberries; Cheese Layer:; 2 (8 ounce) packages cream cheese, cut into small pieces; 1 (14 ounce) can sweetened condensed milk; 2 tablespoons lime juice; 1 tablespoon grated lime zest; 1 (8 ounce) container whipped cream topping (such as Cool Whip(R)); 1 cup white chocolate chips

29 ingredients

9 steps

Ingredients

Lemon Curd:
3/4 cup white sugar
3 large egg yolks
3 tablespoons lemon zest, divided
2/3 cup fresh lemon juice
3 tablespoons butter
Crust:
cooking spray
2 teaspoons all-purpose flour, or as needed
1 cup butter
3 cups graham cracker crumbs
1/2 cup white sugar
Cake:
1 (18.25 ounce) package white cake mix
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
2 tablespoons lemon juice
1/2 cup sour cream
1 cup blueberries
1/2 cup blackberries
1 cup raspberries
Cheese Layer:
2 (8 ounce) packages cream cheese, cut into small pieces
1 (14 ounce) can sweetened condensed milk
2 tablespoons lime juice
1 tablespoon grated lime zest
1 (8 ounce) container whipped cream topping (such as Cool Whip(R))
1 cup white chocolate chips

Directions

1

Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
2

Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
3

Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
4

Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
5

Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
6

Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
7

Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
8

Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
9

Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.