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

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.