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Ingredients
- 2 pints strawberries, 4 cups
- 1 12 oz. pkg. pound cake, cut into 14 slices
- 1 1/3 c. blueberries, divided
- 1 8 oz. tub Cool Whip, thawed
Method
- Slice 1 cup strawberries, set aside.
- Halve remaining strawberries; set aside.
- Line bottom of 9 X 13 inch dish with cake slices.
- Top with sliced strawberries and 1 cup blueberries. Spread whipped topping evenly over berries.
- Arrange strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design.
- Refrigerate until ready to serve.
- Makes 15 servings.
