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The Fourth of July is a very special day for Americans. It is the day that we set aside to celebrate our freedom as a nation and commemorate everything it has taken to obtain it and retain it all these years. There will be many events to participate in on the Fourth and almost all celebrations include food and fun. The following are some desserts you can contribute that will show your patriotism and your cooking skills all at once!

*Patriotic Poke Cake
Ingredients
2 baked 9-inch round white cake layers, cooled

2 cups boiling water, divided

1 (3 ounce) package JELL-O Brand Gelatin, any red flavor

1 (3 ounce) package JELL-O Brand Berry Blue Flavor Gelatin

1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided

Instructions
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into red and Berry Blue gelatin in separate bowls 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and Berry Blue gelatin over second cake layer. Refrigerate 3 hours.

Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.

Refrigerate 1 hour or until ready to serve. Garnish with fresh fruit, if desired. Store left-over cake in refrigerator, if you are so lucky. This cake will easily serve 10 to 12 people.

Another favorite cake for the traditional Fourth of July gatherings is the following Cool Whip Flag Cake. This recipe was found on the back of the Cool Whip tub lid. It is wonderfully delicious and the fresh fruit is refreshing when served well-chilled.

*Cool Whip Flag Cake

Ingredients:

2 pints strawberries

1 (12 ounce) frozen pound cake, thawed, cut into 10 slices

1 1/3 cups blueberries

1 (12 ounce) container Cool Whip Whipped Topping, thawed

Instructions:

Slice 1 cup strawberries; set aside. Halve remaining strawberries; set aside.Line bottom of 12 x 8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and whipped topping.Place strawberry halves and remaining blueberries on whipped topping to create a flag design.Refrigerate until ready to serve. Makes 15 servings.

Learn more about this author, Victoria Tiegert.
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