Flag Cake

• 2 pts. strawberries
• 1 pkg. frozen Sara Lee pound cake (thawed, cut into 10 slices)
• 1 1/3 cup blueberries (divided)
• 1 tub Cool Whip whipped topping (thawed)

Directions

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 8x12 inch baking dish with pound 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. Makes 15 servings.

By Robin