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Patriotic No-Bake Cheesecake

Amazingly easy, fabulously delicious, and perfect for any July 4th get-together 

Ingredients

Instructions

  • Slice 2 cups of strawberries. Wash blueberries, divide into 2 (2/3 C. each). Halve remaining strawberries and set aside.  
  • Slice ends off pound cake. Slice remaining pound cake into 10 equal slices. Line bottom of 9" x 13" baking dish with slices. 
  • Mix 1 & 1/2 C. boiling water and strawberry jell-o mix in a medium size bowl. Stir at least 2 minutes, or until gelatin is completely dissolved. 
  • Take one cup measuring cup. Fill with ice, add water until cup is brimming. Add to gelatin. Stir until melted. Add 1 cup of sliced strawberries. Place in freezer for 5 minutes. 
  • Pour strawberry gelatin mixture over pound cake slices. Place in refrigerator to set. 
  • Mix 1 & 1/2 C. boiling water and blueberry jell-o mix in a medium size bowl. Stir at least 2 minutes, or until gelatin is completely dissolved. 
  • Take one cup measuring cup. Fill with ice, add water until cup is brimming. Add to gelatin. Stir until melted. Add 1 cup of sliced strawberries and 2/3 cup of blueberries. Place in freezer for 5 minutes.
  • Pour blueberry gelatin mixture over pound cake/strawberry jell-o layer. Place in refrigerator to set. 
  • Beat softened cream cheese and sugar until well-fixed and slightly "light and fluffy." Stir in Cool Whip until well-mixed.
  • Spread cream cheese/Cool Whip topping over chilled pound cake/jell-o. Smooth. Then decorate with strawberries & blueberries. [I use alternating lines of strawberries and blueberries, but you can also make a flag shape.]