Red, White and Blue Cheesecake Thursday, June 19, 2008
1 quart strawberries, divided
1 1/2 cup boiling water
2 pkg (4 serving size) of your favorite red Jell-O.
1 cup cold water
1 10.75 oz pound cake, cut into 10 slices
1 1/2 cup blueberries, divided
2 8 oz pkg cream cheese, softened
1/4 cup sugar
8 oz whipped topping, thawed
Slice 1 cup of strawberries. Halve the remaining strawberries. Stir boiling water into Jell-O until dissolved. Add ice to cold water to make 2 cups. Add to Jell-O and stir until ice is melted. Place in refrigerator until the consistency of unbeaten egg whites. Cover bottom of 9x13 inch pan with cake. Stir sliced strawberries and 1 cup blueberries into Jell-O and pour over cake. Refrigerate 4 hours or until set. Beat cream cheese and sugar in a large bowl until well blended. Fold in whipped topping. Spread over Jell-O. Top with strawberry halves and blueberries to make a flag (or other patriotic pattern). Store in refrigerator until ready to serve.