WAVE YOUR FLAG CHEESECAKE AND OTHER 4TH OF JULY TREATS

A GREAT WAY TO WRAP UP THE 4TH OF JULY BARBEQUE – ENOUGH FOR A BIG CROWD!

4TH OF JULY RECIPES 002 (570x428)

1 Qt Strawberries, divided
1 1/2 cups boiling water
2 pkg (4-serving each) strawberry jello
1 cup cold water plus ice cubes
1 (12oz) pound cake
1 1/2 cups blueberries, divided
2 (8 oz) pkg cream cheese (1/3 less fat if desired), softened
1/4 cup sugar
1 (8 oz) tub Cool Whip

Slice 1 cup of strawberries, set aside. Halve the remaining 3 cups of strawberries, set aside. Stir boiling water into Jello until dissolved. Add ice cubes to cold water to measure 2 cups. Add to Jello, stir until iced is melted. Refrigerate until Jello is slightly thickened. Meanwhile, line bottom of 13 x 9 inch pan with pound cake slices. Add sliced strawberries and blueberries to thickened Jello and spoon over cake slices. Refrigerate 4 hours or until set. Beat cream cheese and sugar until smooth. Stir in whipped topping. Spread mixture over jello. Arrange berries on top to create your flag.

4TH OF JULY PIE

1 pkg (4-serving) instant vanilla pudding
8 oz pkg cream cheese (low fat if desired)
1/2 tsp vanilla
1 ready made graham cracker pie crust
20 strawberries, cut in half
1 pt blueberries
Cool Whip

Prepare instant pudding as directed. Put pudding and cream cheese in blender and mix until smooth (can use wire whisk). Add vanilla. Pour into pie crust. Refrigerate over night. Place strawberries around outer edge and middle of pie. Fill in with blueberries. Serve with a generous dollop of whipped topping!

COOL ‘N EASY PIE

2/3 cups boiling water
1 pkg (4-serving) jello – flavor of your choice
1/2 cup cold water
5 ice cubes
1 tub (8oz) Cool Whip
1 ready made graham cracker pie crust
20 strawberries, cut in half
1 pt blueberries

Stir boiling water into Jello until dissolved. Mix Cold Water & ice cubes to measure 1 1/4 cups. Add to Jello, stir until slightly thickened. Remove ice. Stir in Cool Whip with wire whisk until smooth. Refrigerate until mixture is thick and will mound. Spoon into crust. Refrigerate 4 hours. Serve with strawberries and blueberries on top.

FUN DESSERTS THAT WILL MAKE YOUR HOLIDAY A LITTLE EASIER!

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