100% Whole Wheat Cinnamon Rolls with NO REFINED SUGARS!!!

Our no sugar experiment is going along really, really well. I actually don't even miss it and why would I when I am figuring out how to make the things I love refined sugar free? Today my daughter requested cinnamon rolls. I knew this one was going to be a little more complicated to pull off. I did some internet searching and compiled a few ideas and then came up with this gem. They turned out so good. To someone with a palate that is used to processed foods it might not taste as amazing as it did to us. How glad I am that I don't have to worry about that!

100% Whole Wheat Cinnamon Rolls with Cream Cheese icing
Dough-
3/4 C warm water
1/4 C honey
1/4 C applesauce
1/4 C olive oil
1/2 T yeast
1 T vital wheat gluten
1/2 tsp salt
5-6 C whole wheat flour

Filling-
10 mejool dates, pitted (equals 1 C)
1/4 C maple syrup
1 T cinnamon
3 T coconut oil, melted
1/2 C pecans, chopped (opt)

Cream Cheese Icing-
4 oz cream cheese
1/4 C butter, melted
1/4 C honey
1/4 C maple syrup
1 tsp vanilla
2 T heavy cream

For the dough- Put all ingredients into a bread machine on dough cycle and let it work it's magic.

For the Filling- Put the ingredients in a food processor and process until it is a paste. There will be some date chunks in it and that is okay.

Once the dough has run through the dough cycle turn it out onto the counter and roll it out into a large rectangle. Spread the date mixture on to it making sure to get it out to the sides. Sprinkle nuts on top of that if you are including those. Roll the dough up and cut into 8 large cinnamon rolls. Place on a cookie sheet to rise in a warm place until double.

While the rolls are rising prepare the icing. In a bowl beat the cream cheese until smooth- this is important! You don't want clumpy icing. Then add the other ingredients mixing well after each addition.

Bake the rolls at 350 degrees for about 20 minutes. Let cool a little before icing. And ENJOY!!!

The BEST carrot cake. LIKE EVER!

I am forever looking for a good carrot cake. FOREVER! I don't want one with weird things in it like nuts and pineapple and raisins. I wanted it to be moist but not so dense that you could kill someone if you threw it at them. Then my husband found this one that we tweaked a little bit and I do believe we have found the BEST carrot cake ever. Well, at least the best one I have ever had.


Best Carrot Cake Ever

- 2 c sugar

- 1 1/4 c oil

- 4 large eggs

- 2 c flour- use cake flour fora lighter cake.

- 2 tsp baking soda 

-1/2 tsp baking powder

- 1 Tbsp cinnamon

- 1 tsp salt

- 3 c grated carrots

FROSTING

- 12 oz powdered sugar

- 2 3 oz. cream cheese room temp

- 1 tsp vanilla extract

- 2 Tbsp butter

- 2 Tbsp milk

Directions

1.   In large bowl, beat sugar and oil. Add eggs and beat well.
2.   Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
3.   Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
4.   FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Baked Creamy Chicken Taquitos

The world of Pinterest has opened up tons of new recipes and websites for me. It's the pictures that draw me in. There is some amazing photography of food happening. Which you will probably not see happening here. This recipe comes from penniesonaplatter.com via pinterest. And I basically didn't want to stop eating them.

Baked Creamy Chicken Taquitos
3 oz cream cheese
1/4 C green salsa
1 T lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 T cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C cheese- you can use Mexican blend or I just used cheddar
small flour tortillas

Preheat oven to 425 degrees.
In a large bowl mix the cream cheese, salsa, lime, cumin, chili powder, onion powder and garlic until smooth. Add the cilantro and green onion and then add the chicken and cheese. Mix it thoroughly.
Spoon 2-3 T of the mix into a tortilla rolling it up tightly.
Bake for 15-20 minutes until crisp and golden.

Chocolate Peanut Butter Cups!

What is it with combining chocolate and peanut butter that makes magic ensue? Last night was girl's night and we were all supposed to bring desserts. I decided on these. They take a little time, are easy to put together and are so incredibly rich that they don't disappear too quickly.

Chocolate Peanut Butter Cups

Chocolate cups:
9 oz semi sweet chocolate, melted (We decided that milk chocolate might be even better!)

Peanut Butter mousse:
One 8 oz pkg of cream cheese
1 C creamy peanut butter
1/4 c sugar
2/3 C heavy cream
1/4 tsp vanilla
1/2 C semi sweet mini chocolate chips

For the cups- I just put the melted chocolate into a piping bag and using a mini muffin tin squirt the chocolate into the cups and then spread thin with a spoon. Although last night as I was thinking about it I thought it might be more effective to turn the muffin baking pan upside down and make chocolate lattice patterns on the cups and then freeze. I use the plastic muffin baking pan for this so they come off really easy after frozen.

For the Mousse- Blend together the cream cheese, peanut butter and sugar until smooth. In another bowl whip the whipping cream with the vanilla until stiff peaks form. Then fold the whipping cream into the peanut butter mixture. After that fold in the mini chocolate chips.

You can either put the mousse in a piping bag to squeeze into the cups or you can spoon it in to the chocolate cups. Chill for 30 minutes before serving. This makes about 24 mini peanut butter cups.

Butterfinger Cheesecake

This post is in honor of National Cheesecake Day which is TODAY!!! Yum! If you are not a butterfinger fan just omit them and you have the most perfect plain cheesecake ever!

Butterfinger Cheesecake

2 Lbs cream cheese, at room temperature
1 C white cugar
2 eggs
1 tsp vanilla
2 T cornstarch
1 C sour cream
4 large butterfinger bars, broken into pieces

Crust:
1 1/2 C graham cracker crumbs
6 T melted butter
1/4 C white sugar

Preheat ove to 400 degrees
Mi graham cracker crumbs, butter and sugar in a food processor and then press into a 9 or 10 in spring form pan. Put in the freezer for 10 minutes.
Cream sugar and cream cheese until smooth. Blend in eggs, vanilla, and cornstarch just until mixed. Stir in sour cream until blended and then fold in butterfingers.
Bake at 400 degrees for 20 minutes. Lower temperature to 225 degrees and bake for another 35-40 minutes. DO NOT OPEN the oven door and turn off the heat. Let it set for 1 1/2 - 2 hours. Remove from pan and let cool to room temperature. Refrigerate. 

Cookies and Cream Cupcakes

I couldn't help it! I had to make these! And they were so good!

Cookies and Cream Cupcakes
Yield: 24 cupcakes

Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners' sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners' sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.


Printed from Annie's Eats

100% Whole Wheat Cinnamon Rolls

I haven't had a good cinnamon roll in a really, really long time. Problem solved! These were so light and fluffy I had two. Plus the brown sugar cinnamon pooled at the bottom of the pan and caramelized the bottom of the cinnamon rolls. Perfection!

Whole Wheat Cinnamon Rolls

In a bread machine place in order listed:
1/2 C olive oil
1/2 C honey
1/4 applesauce
2 T vital wheat gluten
1 1/2 C warm water- Between 110 and 115 degrees
1 T yeast
2 C hard red wheat flour
1 tsp salt
2-3 C white wheat flour

Put on dough cycle and let the machine do it's business. Once it is done take the dough out and roll into a large rectangle. Smother with butter, sprinkle with obscene amounts of cinnamon and brown sugar. Roll up long ways and cut into 12 very large rolls.
Place on a large cookie sheet- this is important. If you put them in a 9x13 pan you will get doughy rolls and we do not want that! Let rise until double. This may take awhile since you are using whole wheat. It took mine 1 1/2 hrs.
Preheat oven to 350 degrees. Bake for 25 minutes.

Top with the following cream cheese frosting:
8 oz cream cheese
1/4 C butter
1 tsp vanilla
1 C powdered sugar

In mixer beat cheese and butter until smooth and creamy. Add the vanilla and sugar until light and fluffy. Spread on to warm rolls.

Hello Winter Weather!

it's cold here in Alaska now. It's the season when I pull out the pumpkin and create and create and eat and eat. This one I stumbled across and am basically in love with it. I ate some right before bed at 9pm (which is a major no-no) and then had more for breakfast! It's SO good! And pretty simple to make.

Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter or margarine, melted 3 (8 ounce) packages cream cheese, softened 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 1 (15 ounce) can pumpkin 3 large eggs 1/4 cup pure maple syrup 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt   Maple Pecan Glaze: 1 cup whipping cream 3/4 cup pure maple syrup 1/2 cup chopped pecans 1. Preheat oven to 325 degrees. 2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. 3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. 4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. 5. To serve, spoon some Maple Pecan Sauce over cheesecake. 6. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Base and crumble topping:
1/3 C butter,softened
1/3 C brown sugar
1 C whole wheat flour
1/2 C chopped pecans

Beat sugar and butter until smooth. Add in flour and pecans until mixed. Press 1/2 of the crumble into an 8x8 pan and bake at 350 for 10 minutes. Set the remaining aside.

Cheesecake filling:
8 oz cream cheese
1/4 c sugar
2T milk
1 egg
1/2 tsp vanilla
2 tsp pumpkin pie spice
Cream cheese and sugar. Add remaining ingredients and beat until smooth. Pour over baked crust. Sprinkle the remaining crumble on top and Bake at 350 for 25 minutes.

Once baked pour pumpkin ice cream topping on top and chill. Yum!

Blueberry Tart With Walnut Crust

While perusing the Eating Well website I found this recipe and just had to use it to celebrate Independence day with.

Blueberry Tart with Walnut Crust

12 servings | Active Time: 30 minutes | Total Time: 2 hours (including cooling & chilling time)

Ingredients

Crust

• 1/2 cup walnuts, lightly toasted (see Tip)
• 1 cup graham cracker crumbs, preferably whole-wheat (see Note)
• 1 large egg white
• 1 tablespoon butter, melted
• 1 tablespoon peanut or canola oil
• Pinch of salt

Filling

• 8 ounces reduced-fat cream cheese (Neufchâtel), softened
• 1/4 cup reduced-fat sour cream
• 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
• 2 cups fresh blueberries

Preparation

1. To prepare crust: Preheat oven to 325°F.
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Nutrition

Per serving : 177 Calories; 11 g Fat; 4 g Sat; 3 g Mono; 18 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 1 g Fiber; 138 mg Sodium; 103 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other), 2 fat

Tips & Notes

• Make Ahead Tip: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan

• Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
• Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

Strawberry Swirl Cheesecake Oatmeal

O.K.!!! This was so yummy I wanted a second serving even though my stomach was full. One thing is for sure- Oatmeal fills your belly. I made two servings and shared with Matt. I want to make it for my oatmeal hating daughter and see if she would like it, because she LOVES cheesecake. You have got to try this one!

Strawberry Swirl Cheesecake Oatmeal

1/2 C rolled oats
1/2 C water
1/2 C skim milk
pinch of salt
1/2 banana
1 tsp vanilla
1 T wheat germ
1 tsp agave, heaping
1 T cream cheese, heaping
1/4-1/2 C strawberries

In saucepan cook oats, milk, water, and salt. When it simmers add banana stirring until it breaks down and gets thick. Take off heat and add vanilla, 1/2 strawberries, agave, wheat germ and cream cheese. Stir until cream cheese is melted in. Top with remaining strawberries and enjoy! Serves 1

Tortellini Soup

This is a favorite in our household. It is really easy to throw together on those nights that I need something quick. It is far from a healthy living recipe but it tastes great and is tried and true with my husband and kids!

Tortellini Soup

2 cans chicken broth
9 ounces of cheese ravioli
4 oz cream cheese
1 tsp chives
1 can tomato soup

Boil the chicken broth and add the ravioli until cooked through. Take 1/3 C of the broth and add it to the cream cheese and chives in a bowl. Mix it well. Add to the ravioli. Add the tomato soup and heat through. Cheesiness to the max! LOL

Strawberry Delight

I hadn't realized how long it had been since I have posted new recipes. I have been eating and feeding my family- I promise. But I haven't been doing anything new that was note worthy. There was this one curried lentils with rice that I just can't post. I just can't.
So here is a new one and a good one. I made this for our RS birthday dinner at the church last night.



Strawberry Delight

1 white cake mix
8 oz cream cheese
2 C powdered sugar
2 C whipping cream
1 pkg strawberry Danish Dessert
2 C sliced strawberry

Prepare cake mix as directed. Bake in greased and floured 11x17 in baking sheet at 350 for 15-20 minutes. Let cool.
Prepare Danish Dessert as directed. Let cool. Stir in strawberries. Beat together cream cheese and powdered sugar. Fold in whipped topping. Spread over cake. Pour Danish Dessert over top. Refrigerate. Serves 15.

Veggie Pockets- A new favorite!

This recipe is my new favorite meal and super easy to put together. Quick too, unless you make homemade pita bread(which is the best) and then it takes a little bit longer, but so worth it!
Veggie Pockets

8oz cream cheese, spreadable

1/4 C raw sunflower kernels

1 tsp season salt

10 pita halves

1 tomato, thinkly sliced

1 cucumber, peeled and sliced

1 C fresh mushrooms, sliced

1 avocado, peeled and sliced

Combine the cream cheese, sunflower kernels and season salt mixing well. Spread some of the cream cheese mixture on one of the insides of the pita. Stack in your veggies and enjoy!

Pumpkin Cream Cheese Muffins

Muffin Wednesday!!! The pick this morning was pumpkin cream cheese muffins. My picky eater wanted cream cheese muffins (anyone have a good recipe?) but all I could find was pumpkin cream cheese muffins- BONUS!!! I think my kids have resigned themselves to the fact that pumpkin is a regular part of their diets now.

These are yummy- so yummy that I ate three (YIKES)! But I love both pumpkin and cream cheese so what else could it be but yummy?

Pumpkin Cream cheese muffins

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Top it with more batter.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Pasta with creamy pumpkin sauce

If you love pumpkin as much as I do this will be a wonderful adventure for your taste buds. You get true pumpkin flavor mixed in with amazing things like butter and cream cheese (I once said cream cheese was magical and I still mean it!). My picky eater gave me a thumbs down but still ate it. Honestly, I don't really care if he liked it or not. I will make it again and again for myself! :)

PASTA WITH CREAMY PUMPKIN SAUCE

1 pkg. (16 oz.) pasta, uncooked

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1/2 cup KRAFT 100% Grated Parmesan Cheese

1/2 cup (1 stick) butter or margarine

1/2 cup milk

1 cup canned pumpkin

1/2 tsp. ground chili powder

Ground nutmeg to taste

COOK pasta as directed on package. MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally. ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired

Honey Cheesecake Bars

Well, my good camera died, so I am using my old camera and am amazed at the difference in the quality of the picture. This recipe is one we are bringing to a church picnic tonight. I hope it's a hit, but if it's not than that means more for me. I ate one square and they are rich and creamy with a nutty crust. Loved it!

Honey Cheesecake Bars
1/3 cup Butter or margarine
1 cup Flour (used all whole wheat this time)
1/3 cup brown sugar (used organic sugar)
3/4 cup chopped walnuts
1 package (8 oz.) cream cheese, softened
1/4 cup honey
1 egg
2 Tablespoons Milk
1 Tablespoon lemon juice
1/2 teaspoon vanilla extract
3/4 cup fruit pie filling or jelly

In small bowl, cut butter into flour and sugar until crumbly. Mix in nuts. Press dough into lightly greased, 9x13 inch square baking pan. Bake at 350°F for 12 to 15 minutes or until lightly browned. Meanwhile, in medium bowl, beat cream cheese until smooth and then add the honey and egg. Beat again until completely combined. Add the milk, lemon, juice, and vanilla extract. Remove crust from oven, pour filling over crust; top with pie filling or jelly. Stir slightly to create swirl pattern. Bake at 350°F for 25 minutes or until set. Cool and cut into 2-inch squares.

Blueberry Cream Cheese Tarts

I got this recipe from foodtv.com but didn't have vanilla wafers so I made a graham cracker base. Super yummy, super easy, and super fast!

Blueberry Cream Cheese Tarts

2 (8 oz) packages of cream cheese

1 C sugar

1 tsp vanilla

2 eggs

1 package graham crackers, crushed

2 T butter

Blueberry pie filling

Preheat oven to 350 degrees. Combine the graham crackers and butter and then press into the bottom of 12 muffin cups. I used a silicon muffin tin because I didn't have any cupcake liners and it worked great. Cream the cream cheese and then add the sugar, making sure there are no clumps. Add the vanilla and eggs. Spoon the mixture over the crackers and Bake for 20 minutes. Cool completely in the fridge. Top with pie filling and enjoy!

Honey Pumpkin Bars

These have no refined sugar and I think they are super yummy. I also split the flour to be 1/2 wheat, 1/2 white. Even the frosting has no refined sugar!

Honey Pumpkin Bars

1 C honey
2/3 C pineapple juice concentrate
4 eggs
1 C olive oil
2 C pumpkin
1 C white flour
1 C wheat flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp soda

Preheat oven to 350. Combine all ingredients until well blended. Spray a large sheet pan and pour batter onto it, spreading to edges. Bake fro 20-25 minutes.
Let cool completely and then frost. Cut into 24 pieces- these are large pieces!
NI: Calories- 187, Fat-10g, Fiber-1g, Sugars- 13g

Honey Cream Cheese Icing

8 oz cream cheese
1/4 c honey
Blend until smooth. Spread on cooled pumpkin bars.

Wave your Flag Cheesecake

There really isn't real cheese cake in this, but it turned out so awesome! I used the cream cheese pound cake that I made earlier today. Happy 4th of July!!!
Wave your Flag Cheesecake

recipe couresty of Kraft foods

1 qt. strawberries, divided
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) 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 of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is 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 set.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator