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This colorful cheesecake is a perfect dessert for Memorial Day, Labor Day, or any other patriotic holiday or gathering.


Recipe Summary

4 hrs 5 mins
4 hrs 30 mins
25 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Slice 1 cup of strawberries and halve remaining 3 cups.

  • Pour gelatin into a heat-proof bowl and add boiling water. Stir until completely dissolved, at least 2 minutes. Pour cold water into a 2-cup measure and add enough ice cubes to bring level to 2 cups. Add cold water and ice to gelatin and stir until melted. Refrigerate until slightly thickened to the consistency of unbeaten egg whites, about 5 minutes.

  • Meanwhile, line a 13x9-inch baking dish with sliced pound cake.

  • Remove gelatin from the refrigerator and stir in sliced strawberries and 1 cup blueberries. Spoon mixture over cake slices in the baking dish. Refrigerate until firm, about 4 hours.

  • Beat cream cheese and sugar together in a bowl until smooth. Stir in whipped topping and spread mixture over gelatin in the baking dish. Arrange sliced strawberries and remaining blueberries to create an American flag.

Cook's Note:

You can use any flavor red gelatin you prefer.

Nutrition Facts

293 calories; protein 4.7g; carbohydrates 31.1g; fat 17.6g; cholesterol 77.2mg; sodium 219.3mg. Full Nutrition