Red White and Blueberry Cheesecake

INGREDIENTS

2 Eight ounce packages of cream cheese, softened
2 cups heavy whipping cream
1 box strawberry sugar free jello
1/2 cup boiling water
4 Tablespoons Pyure, divided
1 cup fresh blueberries
8-10 sliced strawberries
1 cup of unsweetened shredded coconut


First, boil your water (I use the microwave).  Remove from heat and add the jello to boiling water.  Stir to dissolve and set aside to cool.

In a large mixing bowl, blend the cream cheese and 2 tablespoons of Pyure until smooth. Put heavy whipping cream into another mixing bowl and add the other 2 tablespoons of Pyure.  Whip until dense peaks form.

When the jello is only slightly warm, blend slowly into the cream cheese mixture.  Fold in the whipped cream, half at a time, until well blended.  Pour the whipped mixture into your serving pan (I use the 13 x 9 disposable tin dishes for outings and gatherings) and refrigerate a minimum of four hours.

Once the dish is set, top with blueberries in the corner for stars, and then alternate strawberries and coconut to make the stripes.  Refrigerate until ready to serve and serve chilled.