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Wave Your Flag Cheesecake

 Wave Your Flag Cheesecake
20 ServingsPrep: 20 min. + chilling


  • 1 quart fresh strawberries, divided
  • 1-1/2 cups boiling water
  • 2 packages (3 ounces each) JELL-O® Strawberry Flavor Gelatin
  • Ice cubes
  • 1 cup cold water
  • 1 package (10-3/4 ounces) thawed frozen pound cake, cut into 10 slices
  • 1-1/3 cups fresh blueberries, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed


  • Slice 1 cup strawberries; set aside. Halve the remaining
  • strawberries; set aside. In a large bowl, stir boiling water into
  • gelatin powder for 2 minutes or until dissolved. Add enough ice to
  • cold water to measure 2 cups. Add to gelatin; stir until ice is
  • completely melted. Refrigerate 5 minutes or until gelatin is
  • slightly thickened or the consistency of unbeaten egg whites.
  • Meanwhile, line the bottom of a 13-in. x 9-in. dish with cake slices.
  • Add sliced strawberries and 1 cup blueberries to thickened gelatin;
  • stir gently. Spoon over cake slices. Cover and refrigerate 4 hours
  • or until set.
  • In a large bowl, beat cream cheese and sugar until well blended;

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Wave Your Flag Cheesecake (continued)

Directions (continued)

  • gently fold in whipped topping. Spread over gelatin. Arrange
  • strawberry halves on cream cheese mixture to resemble the strips of
  • a flag. Arrange remaining 1/3 cup blueberries on cream cheese
  • mixture for the stars. Refrigerate leftovers. Yield: 20 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.