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Wave Your Flag Cheesecake Recipe

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This recipe for Wave Your Flag Cheesecake, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Snedecor
Added: Tuesday, June 24, 2008


1 qt. strawberries, divided
1-1/2 c. boiling water
2 pkg. (4-serving size each) strawberry Jello
ice cubes
1 c. cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices 1-1/3 c. blueberries, divided
2 pkg. (8 oz. each) Cream Cheese, softened
1/4 c. sugar
1 tub (8 oz.) Whipped Topping, thawed

SLICE 1 c. of the strawberries; set aside. Halve the remaining 3 c. strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 c. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).

MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 c. of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.

BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 c. blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.




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