Recipe of the Month: Memorial Day No-Bake Cheesecake by Melissa Blenker May 7, 2015 Ingredients You Need: 8 oz. of whipped topping 2 (8 oz.) packages of cream cheese 2 (3 oz.) packages strawberry flavored gelatin 1 ½ cups of boiling water 1 cup of cold water 4 cups of strawberries, cut in halves 1 1/3 cups of blueberries 1 package (10.75 oz) of prepare pound cake, found in the bakery section ¼ cup of sugar Ice cubes Directions: Slice up 1 cup of the strawberries, set aside. Next, prepare the gelatin by adding boiling water to the gelatin mix and stir for 2 minutes. Add ice cold water until it measures 2 cups, then add to gelatin and stir until ice is melted. Refrigerate until the mixture is slightly thickened, about 5 minutes. Now, line a 13×9 pan with slices of the pound cake. Add the 1 cup of sliced strawberries and 1 cup of the blueberries to the gelatin and stir gently. Spoon the strawberry, blueberry and gelatin mix over the pound cake. Refrigerate for 4 hours. After the gelatin is firm, beat cream cheese and sugar together until well blended. Stir in the whipped topping and spread over the cake. Finally, line the remaining strawberries and blueberries in a shape that resembles an American flag. Enjoy!