Name: 4th of July Flag Cake
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Cold milk - 1 ½ cups; Instant vanilla pudding mix - 1 (5.1 ounce) package; Cream cheese, softened - 1 (8 ounce) package; Frozen whipped topping (such as Cool Whip®), thawed - 1 ½ cups; Graham cracker crumbs - 2 cups; Unsalted butter, melted - ½ cup; Fresh blueberries - 4 cups; Fresh raspberries - 2 cups; Sliced fresh strawberries - 3 cups

Ingredients for - 4th of July Flag Cake

1. Cold milk 1 ½ cups

2. Instant vanilla pudding mix 1 (5.1 ounce) package

3. Cream cheese, softened 1 (8 ounce) package

4. Frozen whipped topping (such as Cool Whip®), thawed 1 ½ cups

5. Graham cracker crumbs 2 cups

6. Unsalted butter, melted ½ cup

7. Fresh blueberries 4 cups

8. Fresh raspberries 2 cups

9. Sliced fresh strawberries 3 cups

How to cook deliciously - 4th of July Flag Cake

1 . Stage

Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.

2 . Stage

Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.

3 . Stage

Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.