Wave Your Flag Cheesecake...The better for you verson

1 qt. strawberries, dived
1 1/2 cups boiling water
2 packages of 4 serving sugar free Jell-O, any red flavor
1 cup cold water
Ice cubes
1 package of angel food cake (the loaf style) cut into 10 slices
1 1/3 cups blueberries, divided
2 packages of fat free cream cheese softened
1/3 cup sugar (you could use Splenda)
1 tub of lite whipped topping, thawed

Slice 1 cup strawberries; set aside. Halve remaining 3 cups of strawberries; set aside
Stir boiling water into dry gelatin mix in a large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 minutes or until slightly thickened.
Line bottom of 13x9 inch dish with cake slices. Add sliced strawberries and 1 cup of blueberries to the gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
Beat cream cheese and sugar (or Splenda) in a large bowl with a wish or mixer until well blended. Gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture for stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mix for stars.
Serves 20.


Number of Servings: 20

Recipe submitted by SparkPeople user MORNINGDOVE.