Wave Your Flag Cheescake

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Wave Your Flag Cheesecake


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



number of stars



20 Min


5 Min


4 Hrs 25 Min


Original recipe yield: 20 servings




  • 1 quart strawberries, divided

  • 1 1/2 cups boiling water

  • 2 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin

  • Ice cubes

  • 1 cup cold water

  • 1 (10.75 ounce) loaf pound cake, cut into 10 slices

  • 1 1/3 cups blueberries, divided

  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

  • 1/4 cup sugar

  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed


  1. 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).

  2. 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.

  3. 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.


The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Reviewed on May 29, 2008 by Holly

I'm not a real fan of strawberry shortcake so I wasn't sure I'd like this recipe. BOY WAS I WRONG!! The addition of Jell-O and cream cheese and sweet blueberries really makes this dish awesome. Your guests WILL rave (mine did) and will eat a much bigger piece than you think....!!






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