Wave Your Flag Cheesecake
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Recipe Summary Wave Your Flag Cheesecake
Salute the red, white and blue with this layered dessert studded with fresh blueberries and strawberries.Ingredients | Peruvian Flag Clipart1 quart strawberries, divided1 ½ cups boiling water2 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin1 cube Ice cubes1 cup cold water1 (10.75 ounce) loaf pound cake, cut into 10 slices1 ⅓ cups blueberries, divided2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened¼ cup sugar1 (8 ounce) tub COOL WHIP Whipped Topping, thawedDirectionsSlice 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).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.Info | Peruvian Flag Clipartprep: 20 mins cook: 5 mins additional: 4 hrs total: 4 hrs 25 mins Servings: 20 Yield: 20 servings
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