1.Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
2.Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; 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.
3.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 leftover cake in refrigerator.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 10|
|Calories from Fat: 89 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 74.7mg||23 %|
|Sodium 190.6mg||7 %|
|Potassium 179.2mg||5 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 36.1g|
|Protein 3.8g||5 %|
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Calories per serving: 249
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