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Categories:Viewed: 33 - Published at: 2 years ago
Ingredients
- 2 pt. strawberries
- 1 (10.75 oz.) pkg. frozen Sara Lee pound cake, cut into 10 slices
- 1 1/3 c. blueberries
- 1 (12 oz.) tub Cool Whip, thawed
Method
- Slice 1 cup of the strawberries; set aside.
- Halve remaining strawberries; set aside.
- Line bottom of 12 x 8-inch baking dish with cake slices.
- Top with 1 cup of sliced strawberries, 1 cup of blueberries and all of the Cool Whip.
- Place strawberry halves and remaining 1/3 cup of blueberries on Cool Whip to create a flag design.
- Refrigerate until ready to serve.
- Makes 15 servings.
