4 cups fresh strawberries, divided 1-1/2 cups boiling water 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin ice cubes 1 cup cold water 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices 1-1/3 cups blueberries, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 minutes until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 minutes or until slightly thickened. MEANWHILE, line bottom of 13×9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm. BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars. This recipe is a favorite of our managing editor’s family. Submit your recipe today for a chance to win a one-hour massage!