Comida Kraft
Recipe Box

Wave Your Flag "Cake"

No referer *
Wave Your Flag "Cake" is rated 4.589451913133402 out of 5 by 967.
Prep Time
20
min.
Total Time
4
hr.
25
min.
Servings

18 servings

Summer holidays: Good for picnics, not so great for baking. Avoid heating up the kitchen by combining Jell-O Gelatin, cake and berries for a truly patriotic treat.

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What You Need

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Make It

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  • Slice 1 cup strawberries; cut remaining strawberries in half.
  • Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
  • Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.
  • Spread COOL WHIP over dessert. Top with fruit to resemble the US flag, using strawberries for the stripes and remaining blueberries for the stars.

Variation

Prepare using a fat-free pound cake and COOL WHIP LITE Whipped Topping.

Substitute

Prepare using JELL-O Berry Blue Flavor Gelatin.

Wave Your Flag "Cheesecake"

Prepare recipe as directed, mixing the COOL WHIP with 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 1/4 cup sugar before spreading over dessert.

Substitute

Prepare using 1 pkg. (6 oz.) JELL-O Gelatin.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 170
Total fat 7g
Saturated fat 5g
Cholesterol 45mg
Sodium 130mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 21g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 35 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this last night for a 4th of July potluck at work today. I made this last night for a 4th of July potluck at work today. It was a great hit! Everyone loved it. I used sugar free strawberry jello to make it a litte more healthy. I don't know if using the sugar free jello made any difference in the amount, but it could have used a little bit more jello. Next time I'll try using a total of 9 oz of jello instead of the 6 oz it calls for. I'll then then just increase the boiling water to 2 1/4 cups & the cold water w/ice to 3 cups. I will definately be making this again!
Date published: 2012-07-03
Rated 4 out of 5 by from I made this cake several years ago and have since modified it. I made this cake several years ago and have since modified it. Instead of using the pound cake I buy a plain white or yellow sheet cake from the local bakery, turn it into a "Poke Cake" and add the topings. My family absolutely went crazy because I didn't make my "Poke Cake" that one year so I just joined the two recipes. To make a "Poke Cake" just take the handle of a wooden spoon and poke lots of holes in your sheet cake, making sure you go all the way to the bottom. Fix your Jell-o as dirceted and pour it over the cake making sure to fill all the holes. Chill for a couple of hours, and then add topping. (I prep the cake the night before)
Date published: 2006-06-28
Rated 5 out of 5 by from I made this a little bit differently. I made this a little bit differently. Instead of lining the bottom of the glass dish with the cake slices, I put the slightly thickened jello in the pan First, then added the sliced strawberries and 1 cup of the blueberries to slightly thickened jello. I put it in the frigerator for several hours to set completely. Then, just before serving, I took a FROZEN pound cake and sliced it up into thin pieces and layed them over the jello. Then I spread the whipped cream over the cake slices and decorated it like a flag. That way I didn't have to worry about soggy cake pieces. Everyone loved it! I highly recommend this method.
Date published: 2003-07-30
Rated 5 out of 5 by from This is great! This is great! It's a great way to show our appreciation for our troops, veterans, etc. I understand the flag etiquettes, but I'm sure our veterans, etc., won't mind us showing our appreciation by making this delicious dessert. My brother is a veteran from Desert Storm, and he was touched that I made this dessert in honor of him on Memorial Day. It was a hit at the party I threw. I used an egg slicer to slice the strawberries. And rather using the strawberries cut in half on the top for the stripes, I layered the slices to create the stripes. It turned out perfect! Thanks, Kraft!
Date published: 2005-06-28
Rated 5 out of 5 by from I made this recipe using sugar-free jell-o and sugar-free cinnamon pund cake. I made this recipe using sugar-free jell-o and sugar-free cinnamon pund cake. I brought it to my family reunion and only had one small piece left. My kids, especially my son, loved it and wants me to make this for his birthday cake. He can not have sugar so this is wonderful. Blueberries and strawberries are his favorite fruit. Even my Grandpa who is diabetic loved this cake. Everyone thought it was a beautiful looking cake, too. I was mad at myself for not getting a picture of it. The only trouble I had was kowing the amount of fruit to use but I did my best and all was well. Thank you.
Date published: 2006-07-11
Rated 5 out of 5 by from I think that is the purpose of making this awsome flag cake. I think that is the purpose of making this awsome flag cake. It is to show our vets respect, apprectation, and celebration of what they have done for our country. I have 14 people on both sides of my family who are vets and some serving over in Iraq who are all proud that our family, s come together on such a mixed emotional day, to celebrate the fact that they are to be remembered and cherished for what they have done for America. I wanted to thank Kraft for the wonderful recipes they send out without you some of us would run out of ideas!
Date published: 2005-06-28
Rated 5 out of 5 by from I have made this recipe for the past couple of years (with the cheesecake variation) and it has been... I have made this recipe for the past couple of years (with the cheesecake variation) and it has been a huge hit each time. I have substituted angel food cake for the pound cake (the first time out of necessity, but now because I like it that way) and it makes the dessert a little lighter (both weight- and fat-wise), which everyone seems to like for the summer. The flag is perfect for the 4th, as well as Memorial and Labor Day, but the fruit can be arranged differently for other occasions, too. Overall, one of my favorites!
Date published: 2006-07-06
Rated 4 out of 5 by from This was a winner at our 4th of July cookout. This was a winner at our 4th of July cookout. It was fairly easy and tasted wonderful! The only thing I did different was I let the Jello thicken a little longer than the directions instructed - about 30 minutes in the freezer (it just seemed a bit too watery and I was afraid that it would all get absorbed into the cake). I also noticed that if you do not eat it within a couple of days, the Jello does get a bit water and absorbs into the cake. But besides that, I do plan to make this again in the near future!
Date published: 2005-07-07
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