Holiday Jello

1 qt. strawberries
1 1/2 cups boiling water
1 pkg. large jello or 2 small pkg. (red color)
Ice Cubes
1 cup cold water
1 pkg. pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 pkg. (8 oz. each) Cream cheese, softened
1/3 cup sugar
1 tub (8 oz) cool whip, thawed

Instructions:
Slice 1 cup of strawberries; set aside. Halve remaining 3 cups strawberries, set aside.
Stir boiling water into dry gelatin mix 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 slightly thickened (consistency of egg whites)
Line bottom of 13x9 dish with cake slices. Add sliced strawberries and 1 cup of blueberries to thickened jello. Stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping. Spread over glatin. Arrange strawberry halfes on cream mixture for "stripes" of flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for "stars". Store in refrigerator.