Wave Your Flag Cheesecake

• 1 quart strawberry, divided
• 1 12 cups boiling water
• 1 (8 ounce) box strawberry Jell-O gelatin dessert, any red falvor
• 1 cup cold water, plus
• ice cube
• 1 (12 ounce) package poundcake, cut into 10 slices
• 1 13 cups blueberries, divided
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 14 cup sugar
• 1 (8 ounce) container Cool Whip Topping, thawed

1. SLICE 1 cup of the strawberries; set aside.
2. Halve remaining 3 cups strawberries;set aside.
3. STIR boiling water into gelatin in a larger bowl at least 2 minutes until completely dissolved.
4. Add enough ice cubes to cold water to measure 2 cups.
5. Add to gelatin; stir until ices is melted.
6. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
7. MEANWHILE,line the bottom of 13x9-inch dish with cake slices.
8. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin;stir gently.
9. Spoon over cake slices.Refrigerate 4 hours or until firm.
10. BEAT cream cheese and sugar until smooth using a wire whisk or mixer; stir in whipped topping.
11. Spread cream cheese mixture over gelatin.
12. Arrange strawberry halves on cream cheese mixture for "stripes" of flag.
13. Arrange remaining 1/3 cup of blueberries on cream cheese mixture for "stars".

strawberry, boiling water, cold water, poundcake, blueberries, cream cheese, sugar

Taken from www.food.com/recipe/wave-your-flag-cheesecake-138334 (may not work)