To make my flag cake, I combined a couple recipes to come up with a flavored cheesecake.

Kool Aid Cheesecake

1 graham cracker crust

1 (8 oz) cream cheese

1 (14 oz) sweetened condensed milk

1 pkt Kool Aid (any flavor — to keep the cheesecake white, I use watermelon kiwi)

1 (8 oz) tub Cool Whip

Blend cream cheese until nice and fluffy.  Gradually add in sweetened condensed milk, mixing until it is all creamy.  Add packet of Kool Aid.  Fold in Cool Whip.  Pour into graham cracker crust, it will be higher than the pan.  Chill for a couple hours.

**To make a 9X13, use 2 recipes for a 9" graham cracker crust, and double the rest of the ingredients.