Wave Your Flag Cheesecake: 1 qt. strawberries, divided 1-1/2 c. boiling water 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Jell-O Brand Gelatin, any red flavor Ice cubes 1 c. cold water 1 pkg. (12 oz.) 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.) Coo Whip Whipped Topping, thawed Slice 1 c. of the strawberries; set aside. Halve remaining 3 c. strawberries; set aside. Stir boiling water into dry gelatin in lg. bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 c. Add to gelatin; stir until ice is completely melted. Refrige. 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13"x9" dish with cake slices. Add sliced strawberries & 1 c. of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrige. 4 hrs. or until firm. Beat cream cheese & sugar in lg. bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 c. blueberries on cream cheese mixture for the "stars." Store in refrige.
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