Fourth of July Flag Cheesecake

• 1 quart strawberries fresh, divided
• 1 1/2 cups water boiling
• 2 each gelatin, flavored 4 serving size package, 2 packages, strawberry flavor
• 1 x ice cubes as needed
• 1 cup water iced
• 10.75 ounces pound cake 1 loaf, slice into 10 slices
• 1 1/2 cups blueberries fresh and divided
• 16 ounces cream cheese (reduced-fat) 2 packages, softened
• 4 tablespoons sugar or sugar replacement
• 8 ounces whipped topping, prepared thawed

1. Slice 1 cup of the strawberries, set aside.
2. Halve the remaining 3 cups strawberries, set aside.
3. Add boiling water into dry gelatin mixes in large bowl at least 2 minutes until completely dissolved.
4. Put enough ice to iced water to measure 2 cups.
5. Stir into gelatin, stir until ice is completely melted.
6. Refrigerate 5 minutes or until gelatin is slightly thickened (consistency of unbeaten egg whites).
7. Meanwhile, line 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.
10. Refrigerate 4 to 5 hours until set.
11. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended, gently stir in whipped topping.
12. Spread over gelatin.
13. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag.
14. Arrange remaining 1/2 cup blueberries on cream cheese mixture for the stars.
15. Serve.
16. Keep any leftover dessert in refrigerator.

strawberries, water boiling, gelatin, water, cake, blueberries, cream cheese, sugar, topping

Taken from recipeland.com/recipe/v/fourth-of-july-flag-cheesecake-50580 (may not work)