Margie Berry May 19, 2002

Flag Cake

Ingredients:
2 pints strawberries, divided
1pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1 1/3 cups blueberries, divided
1 tub (8 or 12oz.) Cool Whip whipped topping, thawed

Directions:
Slice 1 cup strawberries; set aside. Halve remaining strawberries set aside.
Line bottom of 13x9-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and whipped topping.
Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.

Makes 15 servings.
Number Of Servings:Makes 15 Servings