16 oz. cream cheese
1/2 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 c. heavy cream, whipped
2 qt. strawberries, halved
2 qt. blueberries

In large mixing bowl beat cream cheese, sugar and extracts. Fold in whipped cream. Place 1/3 mixture in 4-quart bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish. Layer 1/2 of remaining berries over cream mixture. Top with another 1/3 of cream mixture and remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a flag design on top. (For example: a field of blue with 4 red stripes.)

Yield: 18 servings.