Patriotic Quilt Cake

• 1-1/2 cups boiling water
• 2 pkg. (3.0 oz.) JELL-O Strawberry Flavor Gelatin
• ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
• 1 qt. (4 cups) strawberries, sliced, divided
• 1-1/2 cups blueberries, divided Whole Foods 3 For $10.00 thru 02/09
• 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup sugar
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided

1. Stir boiling water into gelatin mixes in large bowl 2 min.
2. until completely dissolved.
3. Add enough ice to cold water to measure 2 cups.
4. Add to gelatin; stir until ice is completely melted.
5. Refrigerate 20 min.
6. or until gelatin is slightly thickened.
7. Meanwhile, line bottom of 13x9-inch baking dish with cake slices.
8. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently.
9. Spoon over cake slices.
10. Refrigerate 4 hours or until firm.
11. Whisk Neufchatel and sugar in large bowl until blended; stir in 2-1/2 cups COOL WHIP.
12. Spread over gelatin.
13. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel mixture to resemble the squares of a quilt.
14. Pipe remaining whipped topping around squares.

boiling water, gelatin, cold water, frozen pound cake, strawberries, blueberries, cheese, sugar, topping

Taken from www.kraftrecipes.com/recipes/patriotic-quilt-cake-106441.aspx (may not work)