Patriotic Cake

This month we have lots of patriotic celebrations to celebrate and here is a recipe we've used many times to delight folks gathered with us in celebration. It came to us in the mail from Kraft Foods many years ago.

Ingredients

1 qt. strawberries (about 4 cups), divided

1-1/2 cups boiling water

1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor

Ice cubes

1 cup cold water

1 pkg. (12 oz.) pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

Slice strawberries in half & set aside. Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries & 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate four hrs. or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator. 160 Calories per serving.