4TH OF JULY CHEESECAKE

1QT.STRAWBERRIES, DIVIDED

1 1/2 CUPS BOILING WATER

1 CUP COLD WATER AND ICE CUBES

2 PKG. ( 4- SERVING EACH ) JELLO STRAWBERRY FLAVOR GELATIN

1 PKG. ( 12OZ. ) POUND CAKE, CUT INTO 10 SLICES

1 1/3 CUPS BLUEBERRIES

2 PKG ( 8OZ )  PHILADELPHIA CREAM CHEESE, SOFTEN

1/4 CUP OF SUGAR

1 TUB ( 8OZ. ) COOL WHIP THAWED

          SLICE 1 CUP OF STRAWBERRIES, SET ASIDE. HALVE THE REMAINING 3 CUPS STRAWBERRIES, SET ASIDE.

STIR BOILING WATER INTO DRY GELATIN MIXES IN LARGE BOWL AT LEAST 2 MINUTES UNTIL COMPLETELY DISSOLVED. ADD ENOUGH ICE TO COLD WATER TO MEASURE 2 CUPS.

ADD TO GELATIN, STIR UNTIL ICE IS COMPLETELY MELTED. REFRIGERATE 5 MINUTES OR UNTIL GELATIN IS SLIGHTLY  THICKENED.

MEANWHILE LINE BOTTOM OF 13 X 9 INCH DISH WITH THE 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 UNTIL SMOOTH, STIR IN COOL WHIP. SPREAD MIXTURE OVER GELATIN. ARRANGE BERRIES TO CREATE THE AMERICAN FLAG.

PREP: 20 MINUTES PLUS REFRIGERATION TIME

MAKES 20 SERVINGS