Photo and Recipe by: Kraft
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
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 13×9-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
Prepare as directed with fat-free pound cake and COOL WHIP LITE Whipped Topping.
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.