Ingredients: 2 pints strawberries 1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices 1-1/3 cups blueberries 1 tub (12 oz.) frozen whipped topping, thawed
Directions:Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line the bottom of 12x8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping. Place the strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. |