1 quart strawberries, divided
1 1/2 cups boiling water
2 packages (4 serving size each) red Gelatin
Ice cubes
1 cup cold water
1 package (0.75 oz) pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 pkg. (8 oz each) Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz) Cool Whip Whipped Topping, thawed
1. Slice 1 cup strawberries. Halve remaining strawberries.
2. Boil water and stir the boiling water into gelatin until dissolved. Add ice to cold water to make 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until of unbeaten egg whites.
3. Cover bottom of 13×9 inch pan with cake. Refrigerate 4 hours or until set.
4. Beat cream cheese and sugar in a large bowl with whisk until blended; gently stir in Cool Whip. Spread over gelatin. Top with strawberry halves and blueberries to make flag. Store in refrigerator.
Yields: 20 Servings
