EASY 4TH OF JULY JELLO FLAG CAKE RECIPE
Light and delicious jello flag cake with fresh fruit on top.
Provided by Melanie
Categories Desserts
Time 4h20m
Number Of Ingredients 8
Steps:
- Slice about 1 cup of the strawberries. Halve the remaining 3 cups of strawberries and set aside.
- In a large bowl, stir boiling water into dry Jell-O mix for at least 2 minutes, until completely dissolved.
- To the 1 cup of cold water, add enough ice cubes to measure 2 cups. Stir cold water and ice into the Jell-O and stir until ice is melted. Refrigerate for about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
- Meanwhile, cut the cake loaf into 10 equal slices and line the bottom of a 9x13 pan with the slices.
- Add sliced strawberries and 1 cup of blueberries to the thickened Jell-O; stir gently. Spoon the Jell-O mixture over the cake slices, trying to distribute the mixture evenly. Refrigerate 4 hours, until firm.
- Spread the whipped topping over the Jell-O cake. Arrange strawberry halves on top to make the stripes of the flag. Use the remaining 1/3 cup blueberries to the square of stars for the flag.
- Keep chilled until serving.
Nutrition Facts : Calories 278 kcal, Carbohydrate 56 g, Protein 5 g, Fat 5 g, Sodium 290 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving
NO BAKE 4TH OF JULY FLAG CAKE
I needed a easy to make and preferably no bake recipe 4th of July cake and went through all the recipes I know of this sort. Couldn't find exactly what I was looking for so just winged it, lol. It came out wonderful, not too filling and went quite fast, now I have to make another 1 since that was a tester, lol.
Provided by sherry monfils
Categories Fruit Desserts
Time 3h45m
Number Of Ingredients 12
Steps:
- 1. In a food processor combine 1/3 cup sugar graham cracker crumbs, cocoa powder and melted butter. Pulse until crumbly and fine. Press crumb mix into a 9" x 13" baking dish and refrigerate 30 mins to set.
- 2. In lg bowl, beat cream cheese, lemon zest, lemon juice and vanilla until creamy. In another medium sized bowl, beat remaining sugar and heavy whipping cream until thick and fluffy. Add to cream cheese mix and combine.
- 3. Spoon filling over crust, smooth out evenly w/ a spoon. Cover tightly w/ plastic wrap and refrigerate 2-3 hrs. Before serving, arrange strawberries and blueberries to make a flag on top of cake.
FLAG CAKE
Give a cheer for our Flag Cake! This Fourth of July cake is patriotic and yummy. You can make our Fourth of July cake in 15 minutes with four ingredients.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 12 servings.
Number Of Ingredients 4
Steps:
- Slice 1 cup strawberries; halve remaining strawberries.
- Cover bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.
- Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
NO-BAKE CHEESECAKE FLAG CAKE
That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and light mousse-like texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries. USA! USA! USA!
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 3h30m
Yield 12
Number Of Ingredients 13
Steps:
- Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
- Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
- Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
- Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
- Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
- Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
- Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
- Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 22.4 g, Cholesterol 93.8 mg, Fat 31.6 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 18.5 g, Sodium 181.6 mg, Sugar 14.9 g
FLAG CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 to 24 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
- I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
4TH OF JULY FLAG CAKE
Family favorite for 4th of July barbecues. The combination of fresh berries and creamy vanilla pudding mix makes for a wonderful refreshing dessert.
Provided by kerberr15
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
- Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
- Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 28.6 g, Cholesterol 32.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 244.4 mg, Sugar 17.6 g
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