Memorial Day Cheesecake recipe
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Ingredients
- 1 quart strawberries 1 (6 ounce) package cherry-flavored gelatin (such as JELL-O®) 1 ½ cups boiling water 1 cup cold water 1 cup ice cubes, or as needed 1 (12 ounce) package pound cake, cut into 12 slices 1 ⅓ cups blueberries, divided 2 (8 ounce) packages cream cheese (such as Philadelphia®), softened ¼ cup white sugar 1 (8 ounce) container frozen whipped topping, thawed
Nutrition Info
- 293.2 caloriescarbohydrate: 31.1 gcholesterol: 77.2 mgfat: 17.6 gfiber: 1.2 gprotein: 4.7 gsaturatedFat: 11.6 gservingSize: -sodium: 219.3 mgsugar: 24.4 gtransFat: : -unsaturatedFat: : -
Directions Memorial Day Cheesecake
Directions
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Slice 1 cup of strawberries and halve remaining 3 cups.
Pour gelatin into a heat-proof bowl and add boiling water. Stir until completely dissolved, at least 2 minutes. Pour cold water into a 2-cup measure and add enough ice cubes to bring level to 2 cups. Add cold water and ice to gelatin and stir until melted. Refrigerate until slightly thickened to the consistency of unbeaten egg whites, about 5 minutes.
Meanwhile, line a 13x9-inch baking dish with sliced pound cake.
Remove gelatin from the refrigerator and stir in sliced strawberries and 1 cup blueberries. Spoon mixture over cake slices in the baking dish. Refrigerate until firm, about 4 hours.
Beat cream cheese and sugar together in a bowl until smooth. Stir in whipped topping and spread mixture over gelatin in the baking dish. Arrange sliced strawberries and remaining blueberries to create an American flag.