Wave Your Flag Cheesecake
Courtesy of PHILADELPHIA® Cream Cheese 20 Servings • 20 Min. Prep Time • 4 Hr. 5 Min. Chill Time| Ingredients |
|---|
| 4 c. fresh strawberries, divided |
| 1-1/2 c. boiling water |
| 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin |
| ice cubes |
| 1 c. cold water |
| 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices |
| 1-1/3 c. blueberries, divided |
| 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened |
| 1/4 c. sugar |
| 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed |
Directions:
1. 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.
2. 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.
3. Beat cream cheese and sugar in large bowl with whisk until 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.
