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Prep Time: 20 Minutes Cook Time: 225 Minutes |
Ready In: 245 Minutes Servings: 16 |
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Great for the 4th. Ingredients:
1 quart strawberry |
1 1/2 cups boiling water |
1 (3 ounce) box jello red gelatin |
1 cup cold water |
ice cube |
1 (12 ounce) poundcake, cut into 10 slices |
1 1/3 cups blueberries |
2 (8 ounce) packages cream cheese |
1/4 cup sugar |
1 (8 ounce) container cool whip, thawed |
Directions:
1. Slice 1 C strawberries and halve remaining 3 C, set aside.
2. Stir boiling water into gelatin in large bowl at least 2 minutes. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened.
3. Line bottom of 13 inches dish with cake slices. Add sliced strawberries and 1 cup of blueberries to thickened gelatin. Spoon over cake slices. Refrigerate 4 hours or until firm.
4. Beat cream cheese and sugar until smooth. Spread cream cheese mixture over gelatin. Arrange strawberry halves on cream cheese mixture for stripes of flag. Arrange remaining 1/3 C blueberries on cream cheese mixture for stars.
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