Photo and Recipe by: Kraft
Ingredients
4
cups fresh strawberries, divided
1-1/2
cups boiling water
2
pkg. (3 oz. each) JELL-O Gelatin, any red flavor Ice cubes
1
cup cold water
1
pkg. (12 oz.) prepared pound cake, cut into 10 slices
1-1/3
cups blueberries, divided
1
tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
SLICE 1 cup strawberries;
cut remaining strawberries in half.
ADD boiling water to
gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough
ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is
melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom
of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup
blueberries to thickened gelatin; stir gently. Spoon over cake.
REFRIGERATE 4 hours or until
firm. Cover with COOL WHIP. Arrange strawberry halves on COOL WHIP for stripes
of flag and remaining blueberries for stars.
Kraft kitchens tips
VARIATION
Prepare as directed
with fat-free pound cake and COOL WHIP LITE Whipped Topping.
SUBSTITUTE
Prepare using JELL-O
Berry Blue Flavor Gelatin.
WAVE YOUR FLAG CHEESECAKE
Layer cake and
fruited gelatin in dish as directed. Refrigerate 4 hours or until firm. Beat 2
pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 1/4 cup sugar with
whisk or mixer until well blended; gently stir in COOL WHIP. Spread over
gelatin layer. Continue as directed.
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