Wave Your Flag Cheesecake
Cook time
Total time
- 4 cups fresh strawberries, divided
- 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
- 1-1/2 cups boiling water
- ice cubes
- 1 cup cold water
- 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
- 1-1/3 cups blueberries, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- ¼ cup sugar
- SLICE 1 cup strawberries and halve the rest
- ADD boiling water to gelatin in large bowl and stir until dissolved
- ADD ice to cold water to make 2 cups, add to gelatin and stir until melted
- REFRIGERATE 5 minutes or until slightly thickened while lining bottom of 13x9-inch with cake
- STIR sliced strawberries and 1 cup blueberries into gelatin, then spoon over cake
- REFRIGERATE 4 hours or until gelatin is firm
- WHISK cream cheese and sugar together in large bowl, then stir in COOL-WHIP
- SPREAD over gelatin and decorate with strawberries and blueberries
I used PHILADELPHIA ⅓ Fat Cream Cheese
I used COOL WHIP Lite Whipped Topping
Recipe by Becky's Best Bites at https://beckysbestbites.com/make-summer-meals-as-easy-as-grab-go-wow/
3.5.3226