Wave Your Flag Cheesecake

Prep Time:20 min

Total Time:4 hr 25 min

Makes:20 servings

1 qt. strawberries, divided

1-1/2 cups boiling water

2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin

ice cubes

1 cup cold water

1 pkg. (10.75 oz.) pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

2 pkg. (8 oz. each) Cream Cheese, softened

1/4 cup sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve the remaining 3

cups strawberries; set aside. Stir boiling water into dry gelatin

mixes in large bowl at least 2 min. until completely dissolved. Add

enough ice to cold water to measure 2 cups. Add to gelatin; stir

until ice is completely melted. Refrigerate 5 min. or until gelatin

is slightly thickened

(consistency of unbeaten egg whites).

MEANWHILE, line bottom of 13x9-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 set.

BEAT cream cheese and sugar in large bowl with wire whisk or electric

mixer until well blended; gently stir in whipped topping. Spread over

gelatin. Arrange strawberry halves on cream cheese mixture to

resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries

on cream cheese mixture for the stars. Store any leftover dessert in



Enjoy a serving of this easy-to-make dessert on occasion, but keep

portion size in mind. One dessert makes enough for 20

servings.SubstitutePrepare as directed, using JELL-O Brand Berry Blue

Flavor Gelatin.


Mini Sandwiches for a Crowd

Prep Time:20 min

Total Time:20 min

Makes:16 servings, 2 mini sandwiches each

Take 32 each dinner rolls (about 1 oz. each)

pieces of lettuce and tomato slices and mix & match your recipe from

these options...

condiment options Cheese choices meat possibilities

6 Tbsp. Dijon Mustard mixed with 3 Tbsp.Horseradish

2 pkg. (8 oz. each) Swiss Cheese Slices

2 pkg. (9 oz. each) Shaved Turkey Breast

1 cup Mayonnaise

16 Singles

1 pkg. (16 oz.) Bologna

1 cup Italian Dressing

2 pkg.(8 oz. each) Provolone Cheese Slices

1 pkg. (16 oz.) Cotto Salami

1 cup Mayonnaise mixed with

1/2 tsp. garlic powder

2 pkg. (8 oz. each) Sharp Cheddar Cheese Slices

2 pkg. (9 oz. each) Shaved Smoked Ham

Then follow our 3 simple steps:

CUT rolls crosswise in half; spread cut sides with condiments.

CUT Cheese slices in half. Fill rolls evenly with meat, cheese,

lettuce and tomatoes.

SECURE each sandwich with long wooden toothpick. Serve stacked on

large platter.


Layered Pasta Salad

Prep Time:20 min

Total Time:3 hr 20 min

Makes:12 servings, 1 cup each

3 cups medium shell pasta, cooked, drained

1 large red onion, sliced

1 pkg. (10 oz.) frozen peas, thawed, drained

1 pkg. (6 oz.) Smoked Ham, chopped

1/2 cup Mayonnaise

1/2 cup Ranch Dressing

1 cup Three Cheese Crumbles 1 cup

halved grape tomatoes

LAYER pasta, onions, peas and ham in 3-qt. clear serving bowl; set


MIX mayo and dressing; spread over salad to seal. Top with cheese and

tomatoes; cover.

REFRIGERATE several hours or until chilled. Toss gently before



Block Party Barbecued Baked Beans

Prep Time:15 min

Total Time:30 min

Makes:12 servings, 1/2 cup each

1 lb. ground beef

1 onion, chopped

1 can (16 oz.) pork and beans

1 can (15-1/2 oz.) mild chili beans

1/2 cup Barbecue Sauce

1/4 cup firmly packed brown sugar

1 Tbsp. yellow mustard

PREHEAT grill to medium heat. Meanwhile, brown meat in nonstick

skillet on medium heat; drain. Add onions; cook until tender,

stirring occasionally. Stir in remaining ingredients.

SPOON into 13x9-inch disposable foil pan; cover tightly with foil.

Place pan directly on grill.

GRILL 10 to 15 min. or until bean mixture is heated through and



Grand Old Flag Cheese Spread

Prep Time:15 min

Total Time:15 min

Makes:12 servings

1 pkg. (8 oz.) Cream Cheese, softened 1/4 cup

Mexican Style Shredded Cheddar Jack Cheese

2 Tbsp. sliced pitted black olives

1/4 cup Salsa

RITZ Crackers

PLACE cream cheese between two sheets of waxed paper. Roll out to 6x4-

inch rectangle with rolling pin. Remove top sheet of waxed paper;

coat top and sides of cream cheese with shredded cheese. Invert onto

serving plate. Remove waxed paper.

ARRANGE three rows of olives in top left corner of cream cheese

rectangle for the "stars" of the "flag." Make four 1/4-inch-deep

rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's

stripes," leaving a 1/4-inch-wide space between the rows. Fill rows

with salsa. Serve immediately or cover and refrigerate until ready to


SERVE as a spread with crackers.


Pesto & Roasted Red Pepper Dip

Prep Time:10 min

Total Time:2 hr 10 min

Makes:4-1/2 cups or 36 servings

1 tub (8 oz.) Cream Cheese Spread, divided

3/4 cup pesto

1 container (16 oz.) Sour Cream

1 jar (12 oz.) roasted red peppers, drained, chopped (about 1 cup)

WHEAT THINS Crackers PLACE half of the cream cheese spread in medium

bowl. Add pesto; mix until well blended. Stir in half of the sour

cream. Place remaining cream cheese spread in separate medium bowl.

Add peppers; mix well. Stir in remaining sour cream. Cover both


REFRIGERATE at least 2 hours.

SPOON dips alternately into one serving bowl. Swirl with knife for

marble effect, if desired. Serve with the crackers.