Wave Your Flag Cheesecake

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video by: kraft

You'll pledge never to bring anything else to a summer potluck. Luscious berries float above layers of fluffy cream cheese, strawberry gelatin and moist pound cake.

time

prep:

20 min

total:

4 hr 25 min

servings

total:

20 servings

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What You Need

cups fresh strawberries, divided

1-1/2

cups boiling water

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

Ice cubes

cup cold water

pkg. (10.75 oz.) prepared pound cake, cut into 10 slices

1-1/3

cups blueberries, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4

cup sugar

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.

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 using JELL-O Berry Blue Flavor Gelatin.

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pambieschke

posted:6/30/2008

I made this for the guys at work, all are exm-military men. They thought it was fantastic. And all had seconds!

Koketta

posted:6/29/2008

I made this for a summer beach BBQ and it was a hit! I did not add the cake, simply made it with 2 boxes of strawberry jello, refridge overnight, then substituted blue berries with black berries. I kept it cool at the beach by covering the top with tin foil and putting the jello pan inside another pan full of ice.

leonardmich

posted:6/28/2008

My friend brought this over yesterday for a day by the pool and it was awesome. We loved the different tastes and textures in it. This will be a holiday regular!

HollyBerry08

posted:6/26/2008

I loved this recipe!!! It was delicious!!

a cook

posted:6/26/2008

This is great!! I used Angel Food Cake as well as low fat and suger free items. It still tasted Wonderful and Refreshing!

BEVE08

posted:6/26/2008

THIS IS DELICIOUS I CAN'T HARDLY WAIT TO MAKE ANOTHER ONE!

a cook

posted:6/26/2008

I just made this recipe yesterday because I wanted to try it out before I served it at our Fourth of July festivities. It was wonderful. My "test tasters" really liked it. The only thing I changed was to use Angel Food Cake instead of pound cake and it tasted GREAT! I think it tasted even better today, so it's definitely okay to make this recipe the day before you have to serve it.

copbrat

posted:6/25/2008

yummy yummy everyone loved it!!!

etta2c

posted:6/25/2008

I loved this recipe but do not like bought pound cake so I made a white cake in a 13 X 9 pan and built it from there. The first time I made I used cream cheese but the second time I made it I used Marscapone it was much richer. I have also done with the peaches as another person suggested and it was wonderful.

masoncrew7

posted:6/24/2008

Such an easy recipe and a hit amongst friends. I also substitute jello for sugar free jello and light cool whip. I've added the fruit into the jello as well and it's loved by all.