Recipe

Wave Your Flag Cheesecake Recipe

Add Step-by-Step Photos	Headcheerleader / All my dishes 1 year, 5 months ago I got this out of a small newsstand recipe "book" for Philly Cream Cheese Prep:20m Cook:240m Servings:20	Headcheerle
	jello cool whip philly cream cheese

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bluewatera

Ingredients

1 qt. strawberries, divided 1-1/2 cups *I'm using raspberries instead*

boiling water 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin *I used Raspberry instead*

ice cubes 1 cup cold water

1 pkg. (10.75 oz.) pound cake, cut into 10 slices

1-1/3 cups blueberries, divided *I used blackberries instead*

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).

MEANWHILE, line 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 set.

BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.

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