be brave. for your country.

Guys, you should totally make this cake! Print it out and put it in your recipe box for next Memorial Day or 4th of July. I had always seen the flag cake advertised in magazines, but admit I was totally intimidated by it. It looks kind of *involved.* But really, it's so easy, a 2-year-old could do it. And a 2-year-old did do it. K.Lo helped stir the Jell-o, and lay out the pound cake slices, and mix up the fruit into the Jell-o. I recommend completing steps one and two on the night prior to your extravaganza, and then putting in the fridge overnight. Then, when you wake up, finish it up. Easy, breezy.

And, may I say, it's one darn tasty cake. Happy 4th of July!

WAVE YOUR FLAG CAKE
Ingredients:
4 cups fresh strawberries, 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

SLICE 1 cup of the strawberries; cut remaining strawberries in half. Set aside.

STIR boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Add enough ice cubes 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 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.

REFRIGERATE 4 hours 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 in refrigerator.

source: Kraft.com