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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Flag Cheesecake Recipe

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This recipe for Flag Cheesecake is from The Wells 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:  
4 c. fresh strawberries, divided
1 1/2 c boiling water
2 pkg. (3 oz. each) JELL-O strawberry flavor gelatin
ice cubes
1 c. cold water
1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
1 1/3 c. blueberries, divided
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/4 c. sugar
1 tub (8 oz.) cool whip topping, thawed
Directions:
Directions:
Slice 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
Meanwhile, line bottom of 13x9 inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in cool whip; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.
Number Of Servings:
Number Of Servings:
20 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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