Star Spangled Cheesecake

1. 1

   Spray flag mold with no stick cooking spray; place on cookie sheet.

2. 2

   Pour cold milk into large mixing bowl.

3. 3

   Add Filling Mixes.

4. 4

   Beat with electric mixer on lowest speed until blended.

5. 5

   Beat on medium speed 3 minutes.

6. 6

   Filling will be thick.

7. 7

   Pour mixture into mold.

8. 8

   Stir Crust Mixes, sugar and butter with fork in medium bowl until crumbs are well moistened.

9. 9

   Press crumbs firmly onto cheesecake mixture in mold, using measuring cup.

10. 10

    Freeze 4 hours or overnight until firm.

11. 11

    To serve, dip bottom water 30 seconds; unmold.

12. 12

    Let stand at room temperature 15 to 20 minutes for easier slicing.

13. 13

    Decorate with blueberries, sliced strawberries and thawed COOL WHIP Whipped Topping, if desired.

No additional tips available.