Patriotic Quilt Cake
1 1/2 cups boiling water
2 (4-serving) packages strawberry flavor gelatin
Ice cubes
1 cup cold water
1 (10.75-ounce) package frozen pound cake, thawed, cut into 10 slices
1 quart strawberries, sliced, divided
1 1/2 cups blueberries, divided
2 (8-ounce) packages cream cheese, softened
1/4 cup sugar
1 (8-ounce) tub whipped topping, thawed, divided
In large bowl, stir boiling water into gelatin for at least two minutes, until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 minutes or until gelatin is slightly thickened. Meanwhile, line bottom of 9-by-13 baking dish with cake slices. Add 1 cup strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate four hours or until set. Beat cream cheese and sugar in large bowl until well blended. Stir in 2 1/2 cups whipped topping. Spread over gelatin. Arrange remaining berries on cream cheese mixture to resemble squares of a quilt. Pipe remaining whipped topping around the squares. Store in refrigerator