Prep 4 hrs
Cook 0 mins
A beautiful and delicious cheesecake for your fourth of July parties or picnics.
- 1 quart strawberry, divided
- 1 1⁄2 cups boiling water
- 1 (8 ounce) box strawberry Jell-O gelatin dessert, any red falvor
- 1 cup cold water, plus
- ice cube
- 1 (12 ounce) package poundcake, cut into 10 slices
- 1 1⁄3 cups blueberries, divided
- 2 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1⁄4 cup sugar
- 1 (8 ounce) container Cool Whip Topping, thawed
- SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries;set aside.
- STIR boiling water into gelatin in a larger bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ices is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
- MEANWHILE,line the bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin;stir gently. Spoon over cake slices.Refrigerate 4 hours or until firm.
- BEAT cream cheese and sugar until smooth using a wire whisk or mixer; stir in whipped topping. Spread cream cheese mixture over gelatin. Arrange strawberry halves on cream cheese mixture for "stripes" of flag. Arrange remaining 1/3 cup of blueberries on cream cheese mixture for "stars".
Sounds very good, as well as pretty. I would like to try using low fat cream cheese and Cool Whip.