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    1 qt. strawberries, divided
    1 1/2 c. boiling water
    2 pkg. (4-serving size each) Jell-o Strawberry flavor gelatin
    1 c. cold water plus ice cubes
    1 pound cake (12 oz.) cut into 10 pcs.
    1 1/3 c. blueberries, divided
    2 pkg. Philadelphia cream cheese (8 oz. size)
    1/4 c. sugar
    1 tub Cool Whip topping, thawed (8 oz. size)
    Slice 1 cup strawberries and set aside.
    Stir boiling water into the dry gelatin mixes in a large bowl at least 2 minutes, until completely dissolved. Add enough ice to cold water to measure 2 cup. Add to gelatin; stir until ice is completely melted. Refrigerate until slightly thickened (consistency of unbeaten egg whites), about seven minutes.
    Meanwhile, line bottom of a 13 x 9-inch casserole or baking dish with the cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over the cake slices. Refrigerate four hours until set.
    Beat cream cheese and sugar until smooth; stir in whipped topping. Spread mixture over gelatin.
    Slice remaining strawberries in half length-wise;
    Arrange strawberry halves and remaining blueberries to make your flag (8 x 6); blueberries are the stars and strawberries for the red stripes(5 rows).

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