• Prepare the white cake mix in a 9x13 pan, according to the box instructions.
  1 box white cake mix
• While the cake is baking and cooling, make the cheesecake filling and the berry topping.

Make the Cheesecake Filling

• In a mixing bowl (or in a stand mixer), make the cheesecake filling by whisking together the cream cheese, sweetened condensed milk and 1 cup of the whipped topping.
  1 8-ounce package cream cheese, 1 14-ounce can sweetened condensed milk, 1 8-ounce tub whipped topping
• Set aside until ready to assemble cake.

Make the Berry Filling

• Pour the bag of berries into a saucepan. (Berries can be added frozen or thawed, but be sure to add all of the juices if thawed)
  1 16-ounce bag frozen berries*
• In a small bowl, combine the water, cornstarch, lemon juice and sugar. Pour over the berries.
  3/4 cup water, 3 tablespoons cornstarch, 2 tablespoons lemon juice, 1/2 cup sugar
• Cook the berry mixture on medium heat, stirring frequently until the mixture is bubbly and thickened.
• Set aside until ready to assemble cake; the berry filling needs to cool completely.

Assemble the Cake

• Use the end of a wooden spoon to poke holes in the cake.
• Pour the cheesecake filling over the cake, using a spatula to spread it out and help it get into the holes.
• Spread the berry topping over the cheesecake layer.
• Spread the remaining whipped topping on top, being careful not to mix it with the berry layer. Cover the pan and refrigerate for at least two hours.
• Sprinkle graham cracker crumbs on top when ready to serve. Slice and enjoy!
  graham cracker crumbs