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Wave Your Flag Cheesecake

Recipe Rating:

Prep Time:
20 min
Total Time:
4 hr 25 min
Makes:
20 servings

Nutrition Information

Kraft Kitchens Tips

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1
qt.

strawberries, divided
1-1/2
cups
boiling
water
2
pkg.
(4-serving size each)
JELL-O Brand Strawberry Flavor Gelatin



Ice cubes
1
cup
cold
water
1
pkg.
(12 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

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 13×9-inch dish with the 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 the remaining 1/3 cup blueberries on cream
cheese mixture for the “stars.” Store leftover dessert in refrigerator.


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