Wave Your Flag Cheesecake

By KraftKitchensExpert

Ingredients

• 1 qt. strawberries, divided
• 1-1/2 cups boiling water
• 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin
• Ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) 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

Details

Servings 20
Adapted from kraftfoods.com

Preparation

Step 1

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.

*Kraft Kitchens Tips*

Size-Wise:
Enjoy a serving of this easy-to-make dessert on occasion, but keep portion size in mind. One dessert makes enough for 20 servings.

Substitute:
Prepare as directed, using JELL-O Berry Blue Flavor Gelatin.

Nutrition Information Per Serving:
230 calories, 13g total fat, 9g saturated fat, 65mg cholesterol, 190mg sodium, 25g carbohydrate, 1g dietary fiber, 20g sugars, 3g protein, 8%DV vitamin A, 35%DV vitamin C, 4%DV calcium, 2%DV iron