The 4th of July will be here in flash! Do you have a fun dessert in mind for the holiday?
If you’re having a cookout or any kind of gathering, we think this cheesecake dessert would be the perfect patriotic touch. (And the kids would probably have a lot of fun helping you make this one.) We found this recipe on the Harps website and the recipe comes courtesy of Kraft.
- 1 quart strawberries, divided
- 1 1/2 cups boiling water
- 1 package (8-serving size) Jello Brand Gelatin (any red flavor)
- Ice cubes
- 1 cup cold water
- 1 package (12 ounce) pound cake, cut into 10 slices
- 1 1/3 cups blueberries, divided
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup sugar
- 1 tub Cool Whip whipped topping (thawed)
SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin 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 slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13×9-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 firm.
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 1/3 cup blueberries on cream cheese mixture for the “stars.” Store in refrigerator.