Name: Summer Berry Stack
Prep time: 1 h
Cook time: 1 h
Yield: 22
Ingredients: White sugar - ¾ cup; Egg yolks - 3 large; Lemon zest, divided - 3 tablespoons; Fresh lemon juice - ⅔ cup; Butter - 3 tablespoons; Cooking spray - 3 tablespoons; All-purpose flour, or as needed - 2 teaspoons; Butter - 1 cup; Graham cracker crumbs - 3 cups; White sugar - ½ cup; White cake mix - 1 (18.25 ounce) package; Water - 1 ¼ cups; Eggs - 3; Vegetable oil - ⅓ cup; Lemon juice - 2 tablespoons; Sour cream - ½ cup; Blueberries - 1 cup; Blackberries - ½ cup; Raspberries - 1 cup; Cream cheese, cut into small pieces - 2 (8 ounce) packages; Sweetened condensed milk - 1 (14 ounce) can; Lime juice - 2 tablespoons; Grated lime zest - 1 tablespoon; Whipped cream topping (such as Cool Whip®) - 1 (8 ounce) container; White chocolate chips - 1 cup

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Summer Berry Stack

1. White sugar - ¾ cup

2. Egg yolks - 3 large

3. Lemon zest, divided - 3 tablespoons

4. Fresh lemon juice - ⅔ cup

5. Butter - 3 tablespoons

6. Cooking spray - 3 tablespoons

7. All-purpose flour, or as needed - 2 teaspoons

8. Butter - 1 cup

9. Graham cracker crumbs - 3 cups

10. White sugar - ½ cup

11. White cake mix - 1 (18.25 ounce) package

12. Water - 1 ¼ cups

13. Eggs - 3

14. Vegetable oil - ⅓ cup

15. Lemon juice - 2 tablespoons

16. Sour cream - ½ cup

17. Blueberries - 1 cup

18. Blackberries - ½ cup

19. Raspberries - 1 cup

20. Cream cheese, cut into small pieces - 2 (8 ounce) packages

21. Sweetened condensed milk - 1 (14 ounce) can

22. Lime juice - 2 tablespoons

23. Grated lime zest - 1 tablespoon

24. Whipped cream topping (such as Cool Whip®) - 1 (8 ounce) container

25. White chocolate chips - 1 cup

How to cook deliciously - Summer Berry Stack

1. Stage

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. Stage

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. Stage

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. Stage

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

5. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.