Patriotic Jello Cake

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4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. each) strawberry JELL-O
Ice cubes
1 cup cold water
1 pkg. (12 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Slice 1 cup strawberries; cut remaining strawberries in half.

Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13×9-inch dish with cake slices.

Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.

Spread CoolWhip over dessert. Top with fruit to resemble the flag, using strawberries for the stripes and remaining blueberries for the stars.

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