Tuesday, July 3, 2007

Wave Your Flag Cake

I'll be making this dessert today in preparation for the annual Robbins Fourth of July Picnic held at my parents' log house north of Colville. There's usually a small crowd attending: my daughter and her boyfriend, my son, my sister and her children, her birth daughter and her adoptive family, family friends, and a small crowd of my folks' church friends. Loren is usually in charge of the grill (burgers or hot dogs), and everyone brings a dish or two. Dad makes his famous baked beans (a Robbins tradition...at Robbins Family Reunions in Michigan, you could find dishes and dishes of baked beans on the table!), and supervises the s'mores makings. Laurie often brings her delicious cold three-bean dish. There's always potato salad, chips, and soft drinks. Janet usually brings a peanut butter pie! Pete helps Dad set up the tables, and Mom puts out the red-white-and-blue tablecloths, dishes, tableware, and condiments. While things are being prepared, the little boys will play with Grandpa's train layout. Then Dad will gather anyone around to say a prayer of gratitude for the good food, good company, and our freedoms. We'll dig in, enjoy each other, and go home to watch fireworks in the evening!

Wave Your Flag Cake

(image and recipe from Kraft Foods)

  • 1 qt. fresh strawberries (about 4 cups), divided
  • 1 1/2 c. boiling water
  • 1 8-serving pkg. or 2 4-serving pkg. of red Jell-o (I prefer strawberry flavor)
  • ice cubes
  • 1 12-oz. pound cake (or I use Sara Lee 10.5 oz. pound cake, and slice it very thin), cut into 10 slices
  • 1 1/3 c. fresh blueberries, divided
  • 2 8-oz. pkg. cream cheese, softened
  • 1/4 c. sugar
  • 1 8-oz. tub of whipped topping (store brand is fine)
Wash and hull strawberries. Slice one cup, set aside. Halve remaining strawberries, set aside.

Stir boiling water into Jell-o dry mix for two minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to Jell-o; stir until ice is melted. Refrigerate 5 minutes or until 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 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 Jell-o. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator (hmm...there's rarely any leftovers at our picnic!).


Debi Austen said...

I just realized yours is different inside than mine. Mine's just a cake with cool whip and berries on top. Next year I'm going to try your recipe!

Miriam J. Robbins said...

Be prepared for it to be a big hit, Debi!