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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wave Your Flag Cheesecake Recipe

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This recipe for Wave Your Flag Cheesecake is from Our Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 quart strawberries, divided
1 1/2 cups boiling water
1 package (8 serving size) or 2 packages (4 serving size) Jell-O brand gelatin, any red flavor
Ice cubes
1 cup cold water
1 package (12 ounce) poundcake, cut into 10 slices
1 1/3 cups blueberries, divided
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1 tub (8 ounces) Cool Whip, thawed
Directions:
Directions:
Slice 1 cup of strawberries; set-aside. Halve remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatine mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Line bottom of 13 x 9" dish with cake slices. Add sliced strawberries and 1 cup of blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in Cool Whip. Spread over gelatin. Arrange strawberry halves on cream cheese mixture for "stripes" of flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for "stars". Store in refrigerator.
Number Of Servings:
Number Of Servings:
20

 

 

 

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