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).
Contributor: Junior Trimmer
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