Flag Cake

• 2 Pints strawberries
• 10 3/4 Ounces frozen SARA LEE Pound Cake thawed cut into 10 slices
• 1 1/3 Cups blueberries
• 12 Ounces COOL WHIP Whipped Topping, thawed

Instructions:
SLICE 1 cup of the strawberries, set aside. Halve remaining strawberries; set aside.

LINE 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 strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design.

REFRIGERATE until ready to serve.

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