1 (10.75 ounce) loaf pound cake, cut into 10 slices
1⅓ cups blueberries, divided
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¼ cup sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Instructions
Slice 1 cup of the strawberries; set aside.
Halve the remaining 3 cups strawberries; set aside.
Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved.
Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted.
Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
Meanwhile, line bottom of 13x9-inch dish with cake slices.
Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
Refrigerate 4 hours or until set.
Beat cream cheese and sugar in large 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 ⅓ cup blueberries on cream cheese mixture for the stars.
Store any leftover dessert in refrigerator.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2009/07/wave-your-flag-cheesecake.html