1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

4 cups watermelon balls from 1 watermelon
2 cups fresh blueberries
4 dollops prepared whipped topping
Red, white and blue star sprinkles

Gently mix together watermelon and blueberries.
Divide among 4 sundae bowls.
Top each with a dollop of topping and top with sprinkles.
Serve immediately.

Makes 4 servings
Source : National Watermelon Board via Culinary.net

4 squares (1 ounce each) white baking chocolate
8 large fresh strawberries halved lengthwise
1 reduced fat graham cracker pie crust
3/4 cup sliced fresh strawberries
1 8-ounce package reduced fat cream cheese cubed
3/4 cup confectioners' sugar
3/4 cup fat free milk
1 3 1/2-ounce box instant vanilla pudding
1 cup fresh or frozen blueberries
1 cup reduced fat whipped topping

In a microwave or heavy saucepan, melt white chocolate, stir until smooth. Dip the 8 halved strawberries halfway in the chocolate. Place
cut side down on a waxed paper-lined baking sheet.

6 flour tortillas
3 tablespoons butter, melted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Preheat oven to 400 degrees. Brush both sides of each tortilla with butter. Combine seasonings and sprinkle over one side of tortilla. With a 2 1/2-inch star shaped cookie cutter, cut out stars from each tortilla and discard scraps.

Place stars on ungreased baking sheet.
Bake for 7 to 9 minutes or until crisp.

Serve with favorite dip.

1 bottle chilled white wine (Rioja is a good choice)
1/2 cup peach schnapps
1 shot Cointreau or triple sec
1 cup diet 7UP
1/2 cup diet ginger ale
1 cup sliced strawberries (fresh or frozen)
1/2 cup raspberries (fresh or frozen)
1 cup blueberries (fresh or frozen)

Combine the chilled white wine, the peach schnapps and the Cointreau in a large pitcher and stir. Add the strawberries, raspberries and blueberries to the pitcher. Top with the 7UP and the ginger ale and stir
lightly to combine.
Pour into individual glasses.

Serves 6.

Nutrition Facts per Serving

6-7 Hostess Twinkies, broken or torn into 1-inch pieces
1 pint fresh blueberries
1 lb. fresh strawberries, sliced
2 packages (5.1 ounces) instant vanilla pudding mix
6 cups milk
1 container (12 ounces) frozen nondairy whipped topping, thawed

Place half the Twinkie pieces in a 6-quart glass trifle bowl or trifle dish.
In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies.

Wave Your Flag Cheesecake

Ingredients
1 quart strawberries, divided
1 1/2 cups boiling water
2 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 (10.75 ounce) loaf pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions