Directions: |
Directions:Slice one cup strawberries, set aside. Halve remaining 3 cups strawberries. Stir boiling water into dry Jello mix, until completely dissolved. Add enough ice cubes to cold water to measure two cups. Add to Gelatin, stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened Gelatin; stir gently. Spoon over cake slices.
Refrigerate 4 hours or until firm. Beat cream cheese and sugar in large mixing bowl until smooth. Fold cream cheese mixture into cool whip; spread over gelatin. Arrange strawberry halves, horizontally on cream topping for “stripes” of “flag”. Arrange remaining blueberries on cream topping in upper left corner for “stars”. A formation of 6 blueberries across by 6 blueberries down will usually result in the appropriate size for “stars” section of cake. Store leftover cake in refrigerator.
*For a quicker prep. time, leave off 2 (8oz) cream cheese and ¼ cup sugar; instead, spreading cool whip “only” on cake, after 4 hour refrigeration time, then applying fruit to form “flag”.
** In addition, a lower sugar version can be made by using sugar free gelatin and Cool Whip Free, and using the “quicker prep. time” version above, omitting the cream cheese and sugar, altogether. In addition, to trim fat content, use fat-free pound cake, Cool Whip LITE or Cool Whip Free, and “quicker prep. time” version, above. |
This recipe for Wave Your Flag Cake is from