Rating: 4.5 stars
94 Ratings
  • 5 star values: 60
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3

Salute the red, white and blue with this layered dessert studded with fresh blueberries and strawberries.

Recipe Summary

cook:
5 mins
additional:
4 hrs
total:
4 hrs 25 mins
prep:
20 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.

Nutrition Facts

218 calories; protein 3.7g; carbohydrates 27.4g; fat 11g; cholesterol 46.8mg; sodium 192.2mg. Full Nutrition
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