Mexican Flag "Cake

Ingredients

• 16 oz philadelphia cream cheese softened
• 25 servings ice cubes 
• 4  kiwi fruit peeled sliced
• 10.8 oz round cake prepared cut into 10 slices
• 10  strawberries fresh cut in half
• 6 oz jell-o strawberry flavor gelatin 
• 0.3 cup sugar 
• 1 cup water cold
• 1.5 cups water boiling
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• whisk
• blender

Directions

1. Add boiling water to gelatin mixes; stir 2 min. until completely dissolved.
2. Add enough ice to cold water to make 2 cups.
3. Add to gelatin; stir until melted. Refrigerate 5 min. or until gelatin is slightly thickened.
4. Cover bottom of 13x9-inch dish with cake; cover with gelatin. Refrigerate 4 hours or until set.
5. Beat cream cheese and sugar in large bowl with whisk or mixer until blended; stir in COOL WHIP.
6. Spread over gelatin. Arrange fruit on cream cheese mixture to resemble the Mexican flag.