Wave Your Flag Cheesecake

what you need

• 4 cups fresh strawberries, divided
• 1-1/2 cups boiling water
• 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
•   ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
• 1-1/3 cups blueberries, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/4  cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• • SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
  • MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
  • BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.

• SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
• MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
• BEAT