Wave Your Flag Cheesecake

Ingredients

• 2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 qt. strawberries, cleaned & divided
• 1 tub 8 oz. COOL WHIP, thawed
• 1 1/2 cups boiling water
• 1 - 8 oz pkg. ( or 2 - 4 oz) JELLO Gelatin, any red flavor
• 1 cup cold water plus ice cubes
• 1 pkg. (12 oz) pound cake, cut into 10 slices
• 1 1/3 cups blueberries, divided
• 1/4 cup sugar

Directions

1. Slice 1 cup of strawberries; set aside. Halve remaining 3 cups strawberries; set aside.
2. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
3. Line bottom of 13x9 inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
4. Beat cream cheese and sugar until smooth using a wire whisk or mixer; stir in whipped topping. Spread cream cheese mixture over gelatin. Arrange strawberry halves on cream cheese mixture for "stripes" of flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for "stars".