1 frozen Sara Lee Cream Cheese Cake
1 cup halved fresh strawberries
1/2 cup fresh blueberries
2 tablespoons currant jelly

Thaw cheese cake out of package at room temperature for 30 minutes; cut into 6 pieces. Thaw cheese cake an additional 30 to 45 minutes.

Arrange strawberry halves around top edge. Pile blueberries in the center, leaving a white area between strawberries and blueberries. Melt jelly, then cool to lukewarm; carefully spoon just over the strawberries and blueberries.