Patriotic Layer Cake


  • 1 quart strawberries, divided
  • 1 1/2 cups boiling water
  • 2 packages (4-serving size each) jell-o brand strawberry flavor gelatin
  • Ice cubes
  • 1 cup cold water
  • 1 10.75 ounce package pound cake, cut into 10 slices
  • 1 1/3 cups blueberries, divided
  • 2 8-ounce packages philadelphia crean cheese, softened
  • 1/4 cup sugar
  • 1 8-ounce tub cool whip whipped topping, thawed


  1. Slice 1 cup of the strawberries and set aside. Halve the remaining 3 cups strawberries and set aside.
  2. Stir boiling water into dry gelatin mixes in large bowl for at least two minutes, until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin mixture and stir until ice is completely melted. Refrigerate for five minutes or until gelatin is slightly thickened.
  3. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin and stir gently.
  4. Meanwhile, line bottom of 13x9-inch dish with cake slices. Spoon over cake slices and refrigerate 4 hours or until set.
  5. 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 any leftover dessert in refrigerator.