Berry Flag Cheesecake
By: Stacy Miesler
Updated: May 16, 2012
Ingredients
4 cups fresh strawberries cut in half
1 1/2 cups boiling water
2 pkg. (3oz each) JELL-O Strawberry Flavor Gelatin
Ice Cubes
1 Cup Cold Water
1 pkg. pound cake cut into ten slices
1 1/3 cup blueberries cut in half
2 pkgs (8oz) cream cheese
1/4 cup sugar
1 tub (8oz) Cool Whip thawed
Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
4 cups fresh strawberries cut in half
1 1/2 cups boiling water
2 pkg. (3oz each) JELL-O Strawberry Flavor Gelatin
Ice Cubes
1 Cup Cold Water
1 pkg. pound cake cut into ten slices
1 1/3 cup blueberries cut in half
2 pkgs (8oz) cream cheese
1/4 cup sugar
1 tub (8oz) Cool Whip thawed
Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
Line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.
