Wednesday, June 30, 2010

Posted by Patti

*Note: there is no cheesecake to this recipe. It has cream cheese in the topping- and is awesome! It's always been a favorite at gatherings.

prep time

20 min

total time

4 hr 25 min

makes

20 servings

What you need:

4 cups fresh strawberries, divided

1-1/2 cups boiling water

2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin

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

1/4 cup sugar

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

Make It

SLICE 1 cup strawberries; halve remaining strawberries. Set aside.
Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved.
Add ice to cold water to measure 2 cups.
Add to gelatin; stir until ice is completely melted.
Refrigerate 5 min. or until slightly thickened.

MEANWHILE, line bottom of 13x9-inch dish with cake.
Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake.
Refrigerate 4 hours or until gelatin is firm.
BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.