Patriotic Cheesecake (strawberries & blueberries)

Junior tells us that this is easy and everyone will think you're an artist.

• 1 quart strawberries, divided
• 1 1/2 cups boiling water
• 2 packages (4-serving size each) Jell-o Strawberry flavor gelatin
• 1 cup cold water plus ice cubes
• 1 pound cake (12 oz.) cut into 10 pieces.
• 1 1/3 cups blueberries, divided
• 2 packages Philadelphia cream cheese (8 ounce. size)
• 1/4 cup sugar
• 1 tub Cool Whip topping, thawed (8 ounce size)

METHOD

Slice 1 cup strawberries and set aside.

Stir boiling water into the dry gelatin mixes in a large bowl at least 2 minutes, until completely dissolved. Add enough ice to cold water to measure 2 cup.  Add to gelatin;  stir until ice is completely melted.  Refrigerate until slightly thickened (consistency of unbeaten egg whites), about seven minutes.

Meanwhile, line bottom of a 13 x 9-inch casserole or baking dish with the cake slices.  Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently.  Spoon over the cake slices.  Refrigerate four hours until set.

Beat cream cheese and sugar until smooth; stir in whipped topping. Spread mixture over gelatin. Slice remaining strawberries in half length-wise; Arrange strawberry halves and  remaining blueberries to make your flag (8 x 6); blueberries are the stars and strawberries for the red stripes(5 rows).  

Contributor: Junior Trimmer

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recipe from www.inmamaskitchen.com

 

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