Yankee Doodle Dandy Squares

Serves 15.

3 (3 ounce) boxes blue Jell-O
1 1/2 cups crushed pretzels or graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar
1 (3 ounce) box red Jell-O
1 (8 ounce) can crushed pineapple
1 1/2 cups frozen blueberries
16 ounces cream cheese, softened
2 cups whipping cream
1/2 cup granulated sugar

Make jiggler Jell-O by combining two packages blue Jell-O with 1 1/4 cups boiling water. Stir to dissolve Jell-O. Pour Jell-O into lightly oiled 9 x 13-inch pan. Cover and refrigerate until firmly set.

Combine graham cracker crumbs or crushed pretzels with melted butter and 2 tablespoons sugar; mix well. Press into the bottom of a second 9 x 13-inch pan. Set aside.

Completely dissolve red Jell-O in 1/2 cup boiling water. Stir in 1/2 cup ice water and undrained crushed pineapple. Allow Jell-O to thicken, but not set.

In a separate bowl, completely dissolve remaining package blue Jell-O in 1/2 cup boiling water; place unthawed blue berries in measuring cup and fill with water to the 1 1/2 cup fill line. Stir blueberries and cold water into dissolved blue Jello. Allow Jello to thicken, but not set.

Add sugar to softened cream cheese and beat until smooth. Partially whip cream, add approximately 1/3 cup cream to cream cheese and beat well. Continue to whip cream until stiff peaks form. Fold whipped cream into cream cheese. Spread approximately 1/3 whipped cream mixture carefully over crust. Spoon thickened blue Jell-O over whipped cream and gently spread. Spoon 1/3 whipped cream mixture over blue Jell-O and gently spread. Spoon thicken red Jello over whipped cream and gently spread. Spoon remaining 1/3 whipped cream over top of red Jello and gently spread.

Cut star shapes from jiggler Jell-O and garnish top of dessert. Refrigerate 3-4 hours or until well set.

NOTE: It is helpful to spoon 15 small spoonsful of Jell-O or whipped cream mixture over each layer before attempting to spread.